Time: 7 hours 30 minutes
Complexity: easily
Servings: 4

Hoisin, soy sauce, chili garlic sauce, and ginger give this slow-cooker beef stew a rich Asian flavor. While beef stew is most often made with potatoes, try it with Japanese udon wheat noodles. Watercress adds juiciness and a pleasantly refreshing flavor.

Ingredients:

• 1 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 teaspoon grated peeled ginger root
• 1 star anise
• 1 package (250 g) of dried udon noodles
• Half a bunch of watercress, leaves picked (about 3 cups)
• Chopped green onions, fresh cilantro and balsamic vinegar, for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, udon noodles, hoisin sauce, star anise, tomato paste, ginger root, chili sauce

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Preparation:

Step 1
• Place the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. In a small bowl, whisk together the flour and 1/2 cup water until smooth, then add 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 cook over low heat until the beef is tender, 7-8 hours.
Step 2
• Remove the anise from the pan and transfer the meat to a plate. Cut into bite-sized pieces, discarding any large pieces of fat. Skim the fat from the surface of the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
Step 3
• Bring a large pot of water to a boil. Add the noodles and cook according to package directions; drain. Divide the noodles and braised beef among bowls. Top with watercress, green onions, cilantro, and drizzle with balsamic vinegar.

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