1 1/2 lb. flank steak
1 bunch green onions, sliced
1 (10 oz.) can condensed, beef consomme
1/2 tsp. ground ginger
1 sm. can mushrooms, drained
1 (7 oz.) pkg. frozen pea pods, partially defrosted
1 sm. can bamboo shoots or water chestnuts
2 tbsp. cornstarch
2 tbsp. cold water

Slice flank steak diagonally against the grain into strips. Place strips in slow cooker along with green onions, beef consomme, ground ginger, and mushrooms. Cover and cook on low for 5-7 hours. Then turn on high and add cornstarch dissolved in cold water. Mix in bamboo shoots or water chestnuts and cook 5-10 minutes or until thickened. Add the pea pods and cook 5 more minutes. Serve over rice. Makes 4-5 servings.