Description
A comforting slow-cooker soup featuring tender shredded beef, aromatic ginger-garlic broth, and noodles, perfect for chilly evenings.
Ingredients
- 1 lb beef (chuck roast or brisket recommended)
- 4 cups beef broth (low-sodium optional)
- 2 cups water
- 2 tbsp soy sauce (or tamari / coconut aminos for gluten-free)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1–2 tbsp sriracha (adjust to taste)
- 2 cups baby bok choy, chopped
- 8 oz Asian noodles (rice noodles or udon)
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Place the beef in the crockpot. Pour in beef broth and water. Add soy sauce, sesame oil, minced garlic, grated ginger, and sriracha. Stir gently to distribute the aromatics.
- Cover and cook on low for 6–8 hours, or until the beef shreds easily. Alternatively, cook on high for 4–5 hours.
- Remove the beef and shred into bite-sized pieces. Taste the broth and adjust seasoning as needed.
- Return shredded beef to the crockpot. About 30 minutes before serving, add the chopped baby bok choy and noodles.
- Cook until noodles are tender and bok choy stems are softened but leaves are still bright (about 20–30 minutes).
- Ladle into bowls, garnish with sliced green onions and sesame seeds, and serve hot.
Notes
For gluten-free, swap soy sauce for tamari or coconut aminos and choose rice noodles. Adjust sriracha to control heat level.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian