Gingered Beef and Vegetables

½ pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, cut into 1/2-inch-thick slices
½ cup sliced scallions
2 garlic cloves, minced
½ cups water
2 TBSP reduced-sodium soy sauce
2 tsp grated fresh ginger
½ tsp instant beef-bouillon granules
¼ tsp crushed red pepper
3 TBSP cornstarch
3 TBSP cold water
½ cup chopped red bell pepper
2 cups loose-pack frozen sugar snap peas, thawed
Cooked rice

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 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 a small bowl, combine cornstarch and the 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.