Crockpot Chinese Beef & Pea Pods Recipe

The lighter peapods compliment the flavor of the beef.

How To Make Crockpot Chinese Beef & Pea Pods

Thinly sliced steak slowly cooked away in a crockpot along with aromatics and consomme to go along with crisp pea pods.

  • 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 cup soy sauce
  • 1/4 tsp. ground ginger
  • 1 bunch green onions (about 8)
  • 2 tbsp. cornstarch
  • 2 tbsp. water
  • 1 can water chestnuts (drained, sliced )
  • 1 can bamboo shoots (drained)
  • 1 can bean sprouts (drained)
  • 7 oz. Chinese pea pods (partially thawed, frozen )
  1. Combine steak in crockpot with consomme, soy sauce, ginger and onion.
  2. Cover and cook on low for 5 to 7 hours.
  3. Turn control to high.
  4. Stir in cornstarch that has been dissolved in the 2 tbsp. cold water.
  5. Cook on high for 15 minutes or until thickened.
  6. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods.
  7. Serve over hot rice.

How To Make Crockpot Chinese Beef & Pea Pods

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Thinly sliced steak slowly cooked away in a crockpot along with aromatics and consomme to go along with crisp pea pods.

Preparation: 5 mins
Cooking: 7 hrs 15 mins
Total: 7 hrs 20 mins
Serves:

Ingredients

  • 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 cup soy sauce
  • 1/4 tsp. ground ginger
  • 1 bunch green onions about 8
  • 2 tbsp. cornstarch
  • 2 tbsp. water
  • 1 can water chestnuts drained, sliced
  • 1 can bamboo shoots drained
  • 1 can bean sprouts drained
  • 7 oz. Chinese pea pods partially thawed, frozen

Instructions

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

Nutrition

  • Calcium: 35mg
  • Calories: 309kcal
  • Carbohydrates: 14g
  • Cholesterol: 69mg
  • Fat: 16g
  • Fiber: 3g
  • Iron: 4mg
  • Potassium: 520mg
  • Protein: 27g
  • Saturated Fat: 7g
  • Sodium: 877mg
  • Sugar: 3g
  • Vitamin A: 416IU
  • Vitamin C: 22mg
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