1poundboneless beef top roundcut into 2-inch cubes
4clovesgarlicpressed
sea salt and freshly ground black pepperto taste
2mediumzucchinihalved lengthwise then sliced crosswise 3/4" thick
114.5-oz. canlow sodium beef brothor use homemade
1largered bell pepperde-seeded, de-ribbed and cut into 1-inch pieces
2teaspoonsground ginger
2tablespoonscornstarchdissolved in 1/4 cup of water
Instructions
In a skillet, heat the oils together over medium-high heat until hot. Add beef, half at a time; stir-fry for 2 minutes or until outside surface is no longer pink (do not overcook!). Add the garlic; stir-fry for 1 minute.
Transfer beef and garlic to a slow cooker; salt and pepper to taste and top with zucchini.
In the same skillet, combine broth, bell pepper and ground ginger.
Bring mixture to a boil then reduce heat to medium low for just a minute; pour broth mixture over the top of the beef and zucchini in the slow cooker.
Cover and cook on LOW for 7 hours or until beef is fork-tender. One hour before serving time, stir in cornstarch mixture.
Keep the lid off of the slow cooker to help the liquid thicken, otherwise, place mixture in a large saucepan