Description
Peppery beef is slow cooked and then tossed with thin spaghetti noodles and a head of shredded cabbage. Sriracha is drizzled on for some extra heat.
Ingredients
Scale
- 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
Instructions
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.
Notes
Ideal slow cooker size: 6 quart
Click here for the Instant Pot version of this recipe.
- Category: Beef
- Method: Slow Cooker