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