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Chinese Beef and Pea Pods

1 1/2 lb Flank steak
1 cn Beef consommé (10 1/2 oz)
1/4 c Soy sauce
1/4 ts Ground ginger
1 pk Green onions, sliced
2 tb Cornstarch
2 tb Cold water
7 oz Frozen pea pods, partly thaw

Thinly slice flank steak diagonally across the grain. Combine strips in slow cooker with consommé, 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 10-15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serve over hot rice.

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