Friday, December 02, 2005

Crockpot Chinese Beef and Pea Pods

Crazygramma posted an SOS on her garden blog alerting me to a beef crockpot recipe she had posted on her new recipe site, Family Food Favorites . If you haven't already done so, I urge you to visit this site. Do it when you have some time. There are so many incredible recipes posted by Crazygramma and other fabulous cooks that you'll want to linger.

Like her other recipes that I have tried, this one is simple and delicious. I cheated and bought beef already cut into strips rather than cutting my own. And I used fresh pea pods but cooked them for only 5 minutes because I like my veggies crisp and lightly cooked.

Crazygramma notes "I also add mushrooms and bean sprouts in and use low sodium soy sauce and consomme as I found the original recipe too salty for my taste." I didn't find it too salty but I will add the mushrooms and bean sprouts next time. Finally! A crockpot recipe that I actually like. Thanks Crazygramma for another fantastic recipe.

Verdict: Yum! This one's a keeper.

Crockpot Chinese Beef and Pea Pods

1 ( 1 to 1 1/2 pound) flank steak
1 (10 1/2 oz) can beef consomme
1/4 cup soy sauce
1/4 tsp. ground ginger
1 bunch green onion, sliced
2 tbs. cornstarch
2 tbs. cold water
1 (7 oz) package frozen Chinese peas partially thawed, or fresh ones

Thinly slice flank steak diagonally across the grain. Combine strips in crock-pot with consomme, soy sauce, ginger and onions. cover and cook on low for 5-7 hours.

Turn crockpot to high, stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 minutes.

Drop in pea pods the last 5 minutes, longer if using fresh peas.

Serve over hot rice.

Donate: Campbell soup labels to your local school

Recycle: soup can

Compost: unused portion of green onions, strings from pea pods

1 comment:

crazygramma said...

I am so glad that you enjoyed this, it is one of my favorite recipes.