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Prevea Health

Gingered beef and vegetables



  • 1 1/2 pound boneless beef round steak, cut into 1-inch cubes
  • 4 medium carrots, cut into 1/2 inch thick slices
  • 1/2 cup sliced scallions
  • 2 garlic cloves, minced
  • 1 1/2 cups water
  • 2 tbsp reduced-sodium soy sauce
  • 1 1/2 tsp instant beef-bouillon granules
  • 1/4 tsp crushed red pepper
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1/2 cup chopped red bell pepper
  • 2 cups loose-pack frozen sugar snap peas, thawed
  • Cooked rice


  1. In 3 1/2 or 4-quart slow cooker, combine beef, carrots, scallions and garlic. In medium bowl, combine 1-1/2 cups water, soy sauce ginger, bouillon and crushed red pepper; pour over mixture in cooker.
  2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours. 
  3. If using low-heat setting, turn to high-heat setting. In small bowl, combine cornstarch and 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice. 



Nutritional Value:

Calories: 350
Total fat: 10 g
Saturated Fat: 4 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 20 g
Source: Fitness Magazine