Chinese Beef and Pea Pods

I found this one in an old school crockpot cook book from the 70s. I changed it up a bit and it turned out great. I didn't have time to throw it together in the morning like I planned. So I wound up cooking it on high for 2 1/2 hours instead of the 5-7 hours on low it asked for in the recipe. It turned out great! This one will be a new favorite in my family for sure. I used my oval 3 quart crock pot. It should definitely not be cooked in a bigger crock pot unless you double it or it will dry out.



1 to 1 1/2 pound flank steak
1 14 oz. can beef broth
1/4 cup soy sauce
1/4 tsp ground ginger
1 bunch green onions, sliced
2 tbsp cornstarch
2 tbsp cold water
1/2 pound fresh pea pods

Thinly slice flank steak diagonally across the grain. Combine strips in slowcooker with beef broth, soy sauce, ginger and onions. Cover and cook for 5-7 hours. Turn to high. Stir in cornstarch that hasbeen dissolved in cold water. Cook on high for 10-15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serve over hot rice.