Slow-Cooker Chinese Beef Stew with Noodles2014-07-10
- Yield : 4 servings
- Cook Time : 30m
- Ready In : 30m
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This information is per serving.
Saturated Fat4 grams
- 2 pounds beef chuck roast
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons tomato paste
- 2 teaspoons chili-garlic sauce
- 1 teaspoon grated peeled fresh ginger
- 1 pod star anise
- 1 9.5-ounce package dried udon noodles
- 1/2 bunch watercress, leaves picked (about 3 cups)
- Sliced scallions, fresh cilantro and balsamic vinegar, for topping
Put the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. Whisk the flour and 1/2 cup water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce and ginger. Pour into the slow cooker and turn the beef to coat. Add the star anise. Cover and cook on low until the beef is tender, 7 to 8 hours.
Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain. Divide the noodles and beef stew among bowls. Top with the watercress, scallions, cilantro and a drizzle of balsamic vinegar.