Slow Cooker Beef with Pea Pods

tender pieces of melt in your mouth beef with crisp crunchy pea pods.

Course Main Dish

Cuisine Asian

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 236kcal

2 pounds flank steak sliced against the grain and cut into bite size pieces
1 onion sliced
2/3 cup soy sauce *make sure you use gluten free soy sauce if you are gluten free
2 garlic cloves minced or pressed
2 tsp fresh ginger grated
1/4 cup honey
Zest of 1 orange
Juice of 1 lime
1/2 tsp sesame oil
1/4 cup cornstarch
1/2 pound pea pods

Place cut beef and onion in Crock Pot.
Whisk together soy sauce, garlic, ginger, honey, orange zest, lime juice, and sesame oil.
Pour sauce on top of beef mixture, stir to coat.
Cook on high for 4 hours or low for 6-8 hours.
When you have 30 minutes of time left, mix cornstarch with cold water and blend well, add it to the crock pot, stir and cover.
When 20 minutes of time is left, add the pea pods and cover the crock pot.
When cooking time is finished stir to combine, serve over rice.

You can use dried ground ginger in place of fresh ginger.

If you don't have a ceramic ginger grater, you can use a box grater on the side labled 'orange zest' or 'chocolate'. You can also use a micro plane

To make this Trim Healthy Mama compliant,

Use about half the onions, or skip them and use 1 teaspoon of onion powder
Use 1/4 cup swerve brown, OR 2 tablespoons Truvia or Gentle Sweet
Instead of a cornstarch slurry, use Gluccomanan (gluccie in the thm world) to thicken the sauce if desired.
Serve over broccoli slaw instead of rice. You could use a small amount of brown rice for an S helper, or a little more for a crossover.