– 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.
4. Cover and cook on low for about 6 hours, until the vegetables are tender and the flavors have cozied up to one another.
5. Roughly 30 minutes before serving, stir in the shredded cabbage, julienned carrot, and water chestnuts. Switch the heat to high to get everything warmed through while you cook your noodles according to the package instructions.
6. Serve the hearty beef and vegetable sauce over a generous bed of chow mein noodles, letting every strand soak up that delicious sauce.
Variations & Tips
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