| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Beef, Crockpot | 4 | Servings |
INGREDIENTS
| 1 | lb | Flank steak |
| 1 | 10 1/2 Oz beef consomme | |
| 1/4 | c | Soy sauce |
| 1/4 | t | Ground ginger |
| 1 | Green onion, sliced | |
| 2 | T | Cornstarch |
| 2 | T | Cold water |
| 7 | oz | Frozen chinese pea pods – |
| partially thawed |
INSTRUCTIONS
1997 Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot 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 the 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. Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland <kirkland@gj.net> on Nov 17,
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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 84
Total Fat: 9.3g
Cholesterol: 89.6mg
Sodium: 1132.9mg
Potassium: 510.6mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: <1g
Protein: 34.2g