Crockpot Chinese Beef & Pea Pods

Crockpot Chinese Beef & Pea Pods

  • 1 to 1 1/2 lb. family steak, thinly sliced, sm. chunks (works well to freeze it & then cut while partially thawed)
  • 1 can beef consomme soup
  • 1/4 c. soy sauce
  • 1/4 tsp. ground ginger
  • 1 bunch green onions (about 8)
  • 2 tbsp. cornstarch
  • 2 tbsp. water
  • 1 can sliced water chestnuts, drained
  • 1 sm. can bamboo shoots, drained
  • 1 sm. can bean sprouts, drained
  • 1 (7 oz.) pkg. frozen Chinese pea pods, partially thawed

Combine steak in crockpot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice. Serves about 6.