1 (1 to 1 1/2 lb.) flank steak
1 (10.5 oz.) can condensed beef consomme
1/4 c. soy sauce
1/4 tsp. ground ginger
2 tbsp. cornstarch
1 bunch green onions, chopped
2 tbsp. cold water
1 (7 oz.) pkg. frozen Chinese pea pods, partially thawed

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 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in cold water. Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods last 5 minutes. Serve over hot rice.