Chinese Beef and Pea Pods

Contributed By: Kay Davis


1 1/2 lb flank steak
1 can beef consomme (10 1/2 oz)
1/4 cup soy sauce
1/4 tsp ground ginger
1 pk green onions, sliced
2 Tbs cornstarch
2 Tbs cold water
7 oz frozen pea pods, partly thaw


Thinly slice flank steak diagonally across the grain.
Combine strips in slow cooker with consomme, soy sauce,
ginger and onions. Cover and cook on low for 5 to 7
hours. Turn control to high. Stir in cornstarch that has
been dissolved in cold water. Cook on high for 10-15
minutes or until thickened. Drop in pea pods the last 5 minutes. Serve over hot rice.


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