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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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Sometimes I add thawed frozen bell peppers with the other vegetables for a different flavor. Ingredients:
1 1/2 lbs beef flank steak |
1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can condensed beef broth |
1/4 cup soy sauce |
1 teaspoon fresh ginger, grated |
1 garlic clove, crushed |
1 bunch green onion, sliced diagonally into 1-inch pieces |
3 tablespoons cornstarch |
2 tablespoons water |
1/4 lb sugar snap pea |
1 1/2 cups fresh bean sprouts |
2 cups cooked rice |
Directions:
1. Thinly slice flank steak diagonally across the grain.
2. In a slow cooker, combine steak, consomme, soy sauce, ginger, onions, and garlic.
3. Cover and cook on LOW 5-6 hours or until steak is tender.
4. Turn control to HIGH.
5. Dissolve cornstarch in water in a small bowl and stir into cooker.
6. Cover and cook on HIGH 10-15 minutes or until thickened.
7. During the last 5 minutes, drop in vegetables and re-cover.
8. Serve over rice.
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