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.
1 cup beef broth
½ cup hoisin sauce
⅓ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon finely chopped fresh ginger
1 teaspoon crushed red pepper
1 (3-lb.) beef chuck roast, trimmed, cut into 2 pieces
6 medium radishes, thinly sliced
6 scallions, thinly sliced
Sat fat 3g
How to Make It
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.
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.
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