– 2 cups of celery, sliced
– 1/4 cup soy sauce
– 1 tablespoon hoisin sauce
– 1 teaspoon ground ginger
– 1/4 teaspoon black pepper
– 1/2 cup beef broth
– 2 cups shredded cabbage or coleslaw mix
– 1 carrot, julienned
– 1 can (5 ounces) water chestnuts, drained and sliced
– 8 ounces of chow mein noodles or spaghetti, cooked and drained
Directions
1. Start by browning the ground beef in a skillet over medium-high heat. Once it’s nicely browned and crumbled, transfer the beef to your slow cooker.
2. Toss the chopped onion, minced garlic, and sliced celery into the slow cooker with the beef.
3. In a small bowl, whisk together the soy sauce, hoisin sauce, ground ginger, black pepper, and beef broth until well combined. Pour this savory sauce over the beef and veggie mixture.
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