Ingredients

* 2 large onions, sliced
* 2 pounds round steak, sliced for stir-fry
* 2 ribs celery, sliced 1/4 inch thick
* 1 cup peeled baby carrots
* 1 cup orange juice
* 3 tablespoons soy sauce
* 2 tablespoons hoisin sauce
* 1-1/2 teaspoons Chinese five spice powder
* 1 teaspoon Asian chili paste
* 3 tablespoons cornstarch
* 1 package (10 ounces) frozen peas, thawed
* 6 cups cooked white rice

Directions

1. In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.

2. In bowl, whisk orange juice, 1 cup broth, soy, hoisin, spice powder and chili paste. Pour in cooker.

3. Cover slow cooker; cook on high heat for 5 hours.

4. In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.

5. Stir in thawed peas; heat through, about 5 minutes. Serve over rice.