Crock Pot Beef And Pea Pods Recipes

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CROCK POT BEEF AND PEA PODS



Crock Pot Beef and Pea Pods image

I found this recipe on a package of frozen pea pods. I think it's fantastic and very easy to make! I use the 7 ounce cans of all vegetables in this recipe. You may use larger or smaller portions depending on your taste or what you have on-hand.

Provided by Eclipsante

Categories     One Dish Meal

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb lean stewing beef
1 (10 ounce) can condensed beef broth
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 bunch green onion (about 8)
2 tablespoons cornstarch
2 tablespoons water
1 (7 ounce) can sliced water chestnuts, drained
1 (7 ounce) can bamboo shoots, drained
1 (7 ounce) can bean sprouts, drained
1 (7 ounce) bag frozen pea pods, partially thawed

Steps:

  • Combine steak in Crock Pot with beef broth, 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 tablespoons cold water. Cook on high for 15 minutes or until thickened.
  • During last 5 minutes of cooking time, add the water chestnuts, bamboo shoots, bean sprouts and pea pods.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 228, Fat 9.1, SaturatedFat 3.5, Cholesterol 43.9, Sodium 801.9, Carbohydrate 15.3, Fiber 3.8, Sugar 3.9, Protein 22.1

CHINESE BEEF AND PEA PODS



Chinese Beef and Pea Pods image

Make and share this Chinese Beef and Pea Pods recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb round steak
1 (10 1/2 ounce) can beef consomme' soup
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 bunch green onion (about 8)
2 tablespoons cornstarch
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can bamboo shoots, drained
1 (8 -10 ounce) can bean sprouts, drained
7 ounces frozen Chinese pea pods, partially thawed

Steps:

  • Combine steak in crock pot with the consommé, soy sauce, ginger, and onion.
  • Cover and cook on low for 5-7 hours. Turn control to high.
  • Stir in cornstarch that has been dissolved in 2 tablespoons of cold water.
  • Cook on high for 15 minutes or until thickened.
  • During last five minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods.
  • Serve over hot rice.

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