1/2 cup beef broth
2 cups shredded cabbage or coleslaw mix
1 carrot, julienned
1 can (5 ounces) water chestnuts, drained and sliced
8 ounces chow mein noodles or spaghetti, cooked and drained
Preparation
Brown the Beef: In a skillet over medium-high heat, cook the ground beef until browned and crumbled. Then, transfer it to your slow cooker.
Add Veggies: Combine the beef with chopped onion, minced garlic, and sliced celery in the slow cooker.
Prepare the Sauce: Whisk together soy sauce, hoisin sauce, ginger, black pepper, and beef broth. Pour this mixture over the beef and vegetables.
Slow Cook: Cover and set your slow cooker on low for 6 hours, allowing the flavors to blend and the vegetables to become tender.
Final Touches: Stir in the cabbage, carrot, and water chestnuts about 30 minutes before serving. Increase to high heat to warm through. Meanwhile, prepare the noodles as per package instructions.
Assemble and Serve: Place a bed of chow mein noodles on each plate and top with the beef and vegetable mixture.
Variations & Tips:
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