Here's another great recipe from my never-ending crock pot cookbook. It tastes just like my crock pot korean short ribs or my crock pot korean bbq-style soup. Do you notice a trend here? lol. They're all delicious and all very easy to make.
2 Tbsp. peanut oil
1 1/2 pounds boneless beef chuck roast, cut into 1-inch piece
6 cloves garlic
1 cup chicken broth
1/2 cup water
1/4 cup soy sauce
2 tsp. ground ginger
1 tsp. asian chili paste
9 ounces fresh udon or cooked vermicelli
3 cups bok choy, trimmed, washed, and cut into 1-inch pieces
1/2 cup minced fresh cilantro
1) Heat oil in a large skillet over medium-high heat. Sear beef on all sides in batches to prevent crowding. Sear last bach of beef with onions and garlic.
2) Transfer beef mixture to slow cooer. Add broth, water, soy sauce, ground ginger and chili paste. Cook on low for 8-10 hours or until beef is very tender.
3) Just before serving, turn crock pot on high. Add noodles and stir well. Add bok choy and stir. Heat on high until bok choy is tender-crisp. Garnish beef with cilantro and serve hot.
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