Debs Best Recipes  

Great ginger flavor and easy to make.

• 2 large carrots, sliced diagonally
• 1 can water chestnuts, drained
• 1 c red peppers, cut into strips
• 1 ½ lbs. beef cut into bite sized pieces
• 1 onion cut into wedges
• 2 cloves garlic minced
• 2 T grated ginger
• 1 c snow peas
• ¼ c sherry
• ⅔ c water
• 1 T brown sugar
• 3 T soy sauce
• 1 T cornstarch

In large casserole dish or slow cooker layer the carrot, water chestnuts and red peppers.

Quickly brown beef in hot oil. Remove to casserole dish. Add onion to the fry pan, cook until wilted. Add ginger and garlic and fry one minute longer. Remove from pan and add to slow cooker. Add water, sherry and brown sugar to the pan. Stir to bring up drippings and bring to a boil. Pour over vegetables and beef. Do not stir. Cover. Cook on low (275) for 8 hours or (300) for 4 hours. Stir soy sauce into cornstarch in small cup until smooth. Add to crock pot. Stir. Add snow peas. Stir well. Cover and cook another for 10 minutes.