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Beef and Chinese Vegetables

A variety of Chinese-style vegetables and seasonings give this an Asian flare. As you might expect, this is best served over rice.

  • 1 to 1 1/2 pounds round steak, cubed
  • 1 can condensed beef broth
  • 3 tablespoons soy sauce
  • 1/4 tsp. ground ginger
  • 1 bunch green onions (about 8)
  • 2 tbsp. cornstarch
  • 2 tbsp. water
  • 1 can sliced water chestnuts, drained
  • 1 sm. can bamboo shoots, drained
  • 1 sm. can bean sprouts, drained
  • 1 (7 oz.) pkg. frozen Chinese pea pods, partially thawed

Combine the first 5 ingredients in the crockpot and cook on low for 5-7 hours. Turn to high and stir in the cornstarch/water mixture. Cook for 10 minutes or until thickened, then stir in the vegetables and cook for 5 minutes more.


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