Gingered Beef & Veggies

1.5 lb. Boneless Beef Round Steak, cut into 1" pieces
1 to 1.5 C of baby carrots, sliced in half lengthwise
1/2 C cut green onions
2 cloves garlic, minced
1.5 C water
2 Tbsp Soy Sauce
2 tsp grated fresh ginger
1.5 tsp instant beef bouillon granules
1/4 tsp crushed red pepper
3 Tbsp Cornstarch
3 Tbsp cold water
1/2 C chopped sweet red pepper
2 C Sugar Snap Peas
Hot Cooked Rice

Combine Beef, Carrots, Green Onions, and Garlic in a slow cooker/crockpot.
In a medium bowl, combine 1.5 C water, soy sauce, bouillon, ginger and crushed red pepper. Pour over mixture in crockpot.
Cover and cook on high heat for 6 hours.
In a small bowl, stir together corn starch and cold water. Stir into meat mix along with sweet peppers.
Cover and cook for 20 to 30 more minutes until thickened, stirring once.
Stir in Sugar Snap Peas and let cook for about 5 minutes and then serve with rice.