Makes: 8 servings at $1.60 each.Prep: 10 minutes. Slow Cook: on high heat for 5 1/2 hours.
In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.
In bowl, whisk orange juice, 1 cup broth, soy, hoisin, spice powder and chili paste. Pour in cooker.
Cover slow cooker; cook on high heat for 5 hours.
In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.
Stir in thawed peas; heat through, about 5 minutes. Serve over rice.