Slow Cooker Chinese Beef Noodles
Votes: 1
Time: 7 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 12 G., saturated fats 4 G., proteins 56 G., carbohydrates 54 G., fiber 4 G., cholesterol 132 mg, sodium 1516 mg, sugar 10 G.
Calories 550, total fat 12 G., saturated fats 4 G., proteins 56 G., carbohydrates 54 G., fiber 4 G., cholesterol 132 mg, sodium 1516 mg, sugar 10 G.
A piece of beef is slow-cooked for seven hours in a delicious Asian sauce with a complex flavor, featuring garlic, ginger, umami, tomato tartness, and even the subtle sweetness of anise—all of which contribute to the unique taste and aroma of Chinese-style beef. When the meat is tender and juicy, slice it into pieces and return it to the sauce. Serve Chinese-style beef with udon noodles, fresh watercress, herbs, and a drizzle of balsamic vinegar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg of beef shoulder blade
- 2 tbsp. flour
- 3 tablespoons hoisin sauce
- 2 tablespoons lightly salted soy sauce
- 2 tsp tomato paste
- 2 tsp garlic chili sauce
- 1 tsp grated peeled ginger
- 1 star anise
- 1 package (270 g) of udon noodles
- Half a bunch of watercress, leaves picked (about 3 cups)
- Chopped green onions, fresh cilantro and balsamic vinegar, for serving
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Cooking the dish according to the recipe:
- Place the beef in a 6- to 8-quart slow cooker and season lightly with salt and black pepper. In a small bowl, whisk together the flour and 1/2 cup water 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 over to coat. Add the star anise. Cover and simmer over low heat until the beef is tender, 7-8 hours.
- Remove the anise and transfer the meat to a plate. Cut into bite-sized pieces, discarding any large pieces of fat. Skim off any excess fat from the surface of the sauce in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Divide the noodles and braised beef among bowls. Top with watercress, green onions, cilantro, and balsamic vinegar.
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