To make this recipe you’ll just throw some beef into the slow cooker along with garlic, red pepper, black pepper, Chinese 5 spice, Tamari, kosher salt, ginger and brown sugar. Once the beef is tender you’ll cook up some thin spaghetti noodles and shred some cabbage and add it all together. I love using cabbage in this recipe because it gives the dish a bit of crunch. I used an entire head of cabbage and even though it seems like a lot initially, it seems to shrink down quite a bit. If you really like the heat you can add a bit of Sriracha on the top of your noodles.
This recipe feeds a crowd and it’s also an all-in-one dish. That makes it good for company or bringing dinner to a neighbor. I hope you’ll give it a try! If you like a little spice, you’ll love this recipe!
- 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 (I use whole wheat)
- 1 head of cabbage, shredded
- Sriracha, optional
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 pile the noodles onto serving dishes and top with sriracha, if desired.