Rating: 3.5 stars
81 Ratings
  • 5 star values: 18
  • 4 star values: 27
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 5

If you're feeling restless for travel but short on funds, why not try and do a little culinary exploring with your slow cooker instead? This tangy Asian-inspired noodle bowl tastes better than any take out and comes together in a snap: simply mix some beef broth with a few sauces—sweet hoisin, umami-rich soy sauce, and rice vinegar—and stir in some ginger and crushed red pepper. Then add the beef, cover, and cook on low while you get on with your day-to-day. Then, the magic: when you come back, all you’ll have to do is skim off the fat and shred the meat. Serve the mixture over chewy rice noodles, peppery thinly-sliced radishes, and chopped scallions for a bright, colorful international meal—without the stress of flying.

Gallery

Credit: Gentl & Hyers

Recipe Summary test

hands-on:
10 mins
total:
8 hrs 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together beef broth, hoisin sauce, soy sauce, vinegar, ginger, and crushed red pepper in a 4- to 6-quart slow cooker; add the beef. Cover and cook on low until tender, about 8 hours.

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  • Skim off fat. Remove beef and shred with 2 forks. Return shredded beef to slow cooker.

  • Serve rice noodles topped with shredded beef, a drizzle of the cooking liquid, radishes, and scallions.

Nutrition Facts

528 calories; fat 11g; saturated fat 3g; cholesterol 109mg; sodium 1421mg; protein 43g; carbohydrates 60g; sugars 6g; fiber 1g; iron 6mg; calcium 44mg.
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