Crockpot Chinese Beef & Pea Pods


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The lighter peapods compliment the flavor of the beef.

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  • 1-1 1/2 lb. family steak, thinly sliced, small 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 Tbs. cornstarch
  • 2 Tbs. water
  • 1 can sliced water chestnuts, drained
  • 1 small can bamboo shoots, drained
  • 1 small can bean sprouts, drained
  • 1 7 oz. pkg. frozen Chinese pea pods, partially thawed

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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 Tbs. 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.

Yield: 6 servings

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