Crockpot Chinese Beef Pea Pods Recipes

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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.

CHINESE BEEF & PEA PODS



Chinese Beef & Pea Pods image

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

Provided by Dancer

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs flank steaks
1 can beef consomme (10 1/2 oz)
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 package green onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
7 ounces frozen pea pods, partly thaw

Steps:

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

Nutrition Facts : Calories 345.9, Fat 14.3, SaturatedFat 5.9, Cholesterol 69.7, Sodium 1487.3, Carbohydrate 9.4, Fiber 1.7, Sugar 0.4, Protein 42.6

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 PEA PODS AND BEEF



Chinese Pea Pods and Beef image

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

Provided by LuAnn_Mason

Categories     Asian

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs beef roast or 1 1/2 lbs steak, sliced thin on the diagonal
4 tablespoons soy sauce, divided (reduced sodium)
1 tablespoon fresh ginger, peeled and grated
1 teaspoon fresh minced garlic
2 carrots, sliced thin on the diagonal
1/2 lb mushroom, sliced
1 medium onion, sliced
1 (8 ounce) can water chestnuts, drained
1 1/2 cups water
1 ounce Lipton Onion Soup Mix
3 tablespoons cornstarch
1 lb fresh pea pods or 1 lb snow peas
1/4 cup peanut oil or 1/4 cup sesame oil, divided

Steps:

  • Mix 2 Tb. soy sauce, fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour.
  • In large skillet or wok, heat 2 Tb. oil until hot. Brown meat, and remove to drain.
  • Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes.
  • Add in snow peas or pea pods, onion soup mix, and 1 cup water. Cover and simmer 2-3 minutes.
  • Whisk together remaining 1/2 cup water, cornstarch, and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture, and stir constantly until sauce is thickened and bubbly.
  • Stir in reserved meat and serve over chow mein or yakisoba noodles, or steamed or fried rice.

SAVORY CHINESE BEEF (CROCK POT)



Savory Chinese Beef (Crock Pot) image

I haven't tried this yet but just found it in a crock pot cookbook. I am posting for the Zaar World tour to Asia and hope to make it soon.

Provided by LAURIE

Categories     One Dish Meal

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs sirloin tip steaks (slightly frozen for easier slicing)
1 bunch green onion (about 8 or 1 large leek)
1 cup bean sprouts
1 cup Chinese pea pod
1 cup low-fat beef broth
1/2 cup low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons lukewarm water
1/2 teaspoon ground ginger (or 1/2 tsp fresh minced ginger)
1/2 teaspoon hot sauce (optional)
1/2 cup water chestnut, drained
1/2 cup bamboo shoot, drained

Steps:

  • Thinly slice the sirloin.
  • Wash all the fresh vegetables.
  • Finely chop the onions (or leek).
  • Place the sirloin in the slow cooker, 3-6 quarts size pot.
  • Pour broth, soy sauce, ginger and onion over the beef.
  • Cover and cook on low, 6-7 hours.
  • Uncover and turn to high. Mix cornstarch and water in a small measuring cup.
  • Stir this mixture with the hot sauce into the cooker.
  • Leaving lid slightly ajar, cook on high for 15 minutes until thickened, stirring occasionally.
  • During last 5 minutes of thickening add sprouts, pea pods, water chestnuts and shoots.
  • Cook 5-10 minutes until hot.
  • Serve in individual bowls over Chinese noodles.

Nutrition Facts : Calories 282.3, Fat 14.6, SaturatedFat 5.9, Cholesterol 85.2, Sodium 774.6, Carbohydrate 11.2, Fiber 2.1, Sugar 3.1, Protein 26

SNOW PEAS AND BEEF-CHINESE STYLE



Snow Peas and Beef-Chinese Style image

Provided by Dorothy Lee

Categories     Beef     Stir-Fry     Quick & Easy     Dinner     Fall     Soy Sauce     Sugar Snap Pea     House & Garden

Yield Serve immediately to 4

Number Of Ingredients 6

1 pound beef tenderloin, or flank steak
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 pound snow peas
5 tablespoons cooking oil
1 teaspoon salt

Steps:

  • Slice beef across the grain into thin slices the thickness of a quarter. Use only the lean part. Toss beef slices with soy sauce and cornstarch. Remove string from snow peas by breaking the blossom end of the bean and pull the strings down the sides. Leave the pea pods whole. Wash and drain. Heat 1 tablespoon oil. Ch'ao the pea pods for a minute, only until they are a darker brighter green and not even slightly wilted. Remove. Heat 3 tablespoons oil until very hot. Mix remaining 1 tablespoon oil into beef slices and add to hot oil. Stir constantly for a minute or two until beef is cooked rare. (In cooking the beef slices, the timing is critical. be sure not to overcook.) Add salt and reserved snow peas. Stir until heated; no more.

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