The original recipe has you add a cornstarch/water mix for the last half hour (turning up to high), but we decided that it gave the sauce an unpleasant texture, so we will leave it out. We felt it needed a little more soy sauce and ginger, I will play with that next time, but otherwise it was good.
1 1/2 lbs. beef round, cut into cubes (Frugal note – if you buy a bottom round roast, you can get it much cheaper per pound than steak or stew beef, and then just cut it up for multiple recipes and freeze the extra)
4 medium carrots, cut diagonally in 1/2 inch thick slices
1/2 cup scallions, cut diagonally
2 cloves crushed garlic
1 1/2 cups beef stock
1/4 cup soy sauce (may want more)
1 Tbsp grated fresh ginger (may want more)
1/4 tsp crushed red pepper
9 oz package frozen snap peas
Put beef, carrots, scallions, and garlic into crock pot. Mix stock, soy sauce, ginger, and red pepper, and pour over beef/vegetable mix. Cook on low heat for 10-12 hours (or high 5-6 hours). Turn to high heat setting and add peas. When hot, serve with rice.