SLOW COOKER PEPPERY BEEF NOODLES

SLOW COOKER PEPPERY BEEF NOODLES

INGREDIENTS

1 1/2 lbs beef chuck roast cut into 1 inch
cubes (or you can use beef stew meat)
1 Tbsp canola oil
4 garlic cloves, minced
1 tsp crushed red pepper
1 tsp black pepper
1 tsp Chinese 5 spice powder (next to spices in the grocery store)
1/3 cup Tamari (you can find this in the
Asian section of the grocery store, it’s like a Japanese soy sauce)
1/2 tsp kosher salt
1 inch ginger root,
peeled and minced
1 Tbsp brown sugar
8 oz thin spaghetti 
1 head of cabbage, shredded
Sriracha, optional

DIRECTION

1. Add beef, oil, garlic, crushed red
pepper, black pepper, Chinese 5 spice powder, Tamari, kosher salt, ginger,
brown sugar to the slow cooker. Stir. Cover and cook on LOW for 8 hours or on
HIGH for 4 hours, or until beef is very tender.
2. Cook spaghetti until al dente and drain
off the water. Add the spaghetti into the slow cooker. Add in the shredded
cabbage. Using tongs stir the noodles, meat and cabbage together. Use the tongs
to put the noodles onto serving dishes and top with sriracha, if desired.

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