1 1/2 lb flank steak
1 can beef consomme (10 1/2 oz)
1/4 cup soy sauce
1/4 tsp ground ginger
1 package green onions, sliced
2 tbsp cornstarch
2 tbsp cold water
7 oz frozen pea pods, partly thaw
A Recipe for
Chinese Beef & Pea Pods
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
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This Recipe for Chinese Beef & Pea Pods is one of thousands in the Recipes-to-go Asian Cookbook.
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A crust eaten in peace is better than a banquet partaken in anxiety. |
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This is a recipe for Chinese Beef & Pea Pods from the recipe cookbook of Recipes-to-go (Asian)
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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Never eat more than you can lift. |
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
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Cheese - milk's leap toward immortality. |
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Thinly slice flank steak diagonally across the grain. Combine strips
in slow cooker 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
10-15 mnutes or until thickened. Drop in pea pods the last 5
minutes. Serve over hot rice.
Serves: 4
Chinese Beef & Pea Pods Recipe brought to you by Recipes To-Go