Slow Cooker Ginger Beef

Freezer to Slow Cooker Ginger Beef

 Yields: 6 servings


  • 2 pounds beef roast (either leave bone-in or cut into 1-inch cubes)
  • 3 carrots, cut into 1-inch-thick slices
  • 1 c. green onions
  • 1 c. chopped red bell pepper
  • 3 garlic cloves, minced
  • 2-4 Tbs. grated fresh ginger
  • 1 – 1 1/2 c. beef stock
  • 2 Tbs. soy sauce
  • 1/2-1 tsp. red pepper flakes
  • 2 Tbs. cornstarch
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • chopped kale

Add later

  • 1 c. sugar snap peas


  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Add all the ingredients to the freezer bag.
  3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into crockpot.
  3. Cook on “low” setting for 8 hours, or until meat shreds easily.
  4. Place Sugar Snap Peas in a separate Freezer bag. Add all the remaining ingredients to another freezer bag , seal , and place inside the snap pea freezer bag.
  5. Add the snap peas into the slow cooker for the last thirty minutes of cooking until al dente.
  6. Serve over brown rice