Slow-Cooker Asian Shredded Beef
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.
Ingredients
1 cup beef broth
½ cup hoisin sauce
? 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
Nutrition
Calories 528
Fat 11g
Sat Fat 3g
Cholesterol 109mg
Sodium 1421mg
Protein 43g
Carbohydrate 60g
Sugar 6g
Fiber 1g
Iron 6mg
Calcium 44mg
Directions
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.
Yields: 6
