SLOW COOKED MISO BEEF AND NOODLES
With the slow cooker doing most of the work for you, Slow Cooked Miso Beef and Noodles is easy to make and perfect for a cold winter’s night. Slurp up the noodles with the rich, flavorful broth. Use whatever veggies you prefer. I’ve opted for fresh shiitake mushrooms and bok choy. Dried mushrooms would be a good substitution or your bog-standard white mushrooms. Switch out bok choy for broccoli or snow peas. This was intended to be an easy, meal with simple yet bold flavors so keep that in mind and remember, less is more.
Servings: 6
Calories: 674kcal
Equipment
- slow cooker
Ingredients
- 1 tablespoon olive oil
- 2 lbs beef chuck steak, trimmed of excess fat and cubed
- 2 cups beef broth
- 1/4 cup dry sherry
- 1/3 cup red or white miso paste
- 4 garlic cloves, finely grated
- 1 tablespoon finely grated ginger
- 1 tablespoon brown sugar
- 8 oz shiitake mushrooms, trimmed of stems
- 6 baby Shanghai bok choy, halved
- 8 green onions, trimmed and cut into 1-inch lengths
- 12 oz package of lo mein noodles, cooked according to package directions, or noodles or pasta of your choice
- Toasted sesame seeds for garnish
Instructions
- Heat the oil in a large frying pan over medium-high heat. Brown the beef in batches for about 5 minutes per batch until browned all over.
- Combine beef, broth, sherry, miso, garlic, ginger and sugar in a large slow cooker. Cook on high for 4 to 6 hours or low 8 to 10 hours until beef is tender.
- Add the mushrooms; stir. Cook, covered for 20 minutes.
- Add the boy choy and stir. Cook, covered, for 5 minutes until bright and crisp.
- Add the green onions and stir to combine.
- Arrange hot noodles in warmed serving bowls. Spoon in the beef, veggies and broth. Sprinkle with sesame seeds.
Nutrition
Calories: 674kcal | Carbohydrates: 69g | Protein: 46g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 1540mg | Potassium: 2811mg | Fiber: 11g | Sugar: 14g | Vitamin A: 37721IU | Vitamin C: 382mg | Calcium: 927mg | Iron: 10mg