½ Onion, sliced
1 C Broccoli, (remove florets and peel stem, then slice in medallions. Don’t waste it, it’s tasty!)
1 C Snap Peas (trim off the very tips on both ends)
¼ C Soy Sauce (low sodium if possible)
2 tsp Sesame Oil
¼ tsp Garlic Powder (or ½ tsp fresh)
½ tsp Ginger Powder (or 1 tsp fresh)
¼ tsp Dried Chili Flakes
1 tsp Worcherstershire sauce
1 C Beef broth
2 TBSP Cornstarch
2 TBSP Water
Slice beef into very thin strips, slicing across the grain. Season with salt, a dash of garlic powder.
Add this to the slow cooker along with the onions and the sauce.
Cook on high for 3 hours or low for 5 – 6
20 minutes before serving, make a slurry with the cornstarch and water and add it to the beef. Give it a stir and then add the broccoli and snap peas. Replace the lid, turn to high and leave for another 30 minutes. Serve on rice.