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 consommé soup

1/4 C. soy sauce

1/4 tsp. ground ginger

1 bunch green onions (about 8)

2 T. cornstarch

2 T. 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 crock pot with consommé, 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 T. 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.