Chinese Beef & Pea Pods<\/p>\n
<\/p>\n
1 to 1 1\/2 lb. family steak, thinly sliced, sm. chunks (works well to freeze it & then cut while partially thawed)<\/p>\n
1 can beef consomm\u00e9 soup<\/p>\n
1\/4 C. soy sauce<\/p>\n
1\/4 tsp. ground ginger<\/p>\n
1 bunch green onions (about 8)<\/p>\n
2 T. cornstarch<\/p>\n
2 T. water<\/p>\n
1 can sliced water chestnuts, drained<\/p>\n
1 sm. can bamboo shoots, drained<\/p>\n
1 sm. can bean sprouts, drained<\/p>\n
1 (7 oz.) pkg. frozen Chinese pea pods, partially thawed<\/p>\n
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Combine steak in crock pot with consomm\u00e9, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 consomm\u00e9 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…<\/p>\n