Slow Cooker
Ginger Beef over Soba Noodles with Snow Peas
Sautéed Yellow Squash and Mint
Ingredients
- 3½ lb boneless chuck roast, well trimmed
- 1 tsp salt
- 1 tsp pepper
- 1 cup low-sodium beef broth
- 4 cloves garlic, minced
- 3 (1-inch) pieces ginger, peeled and thinly sliced
- 1 onion, chopped
- 1 (12.8-oz) pkg soba noodles
- 1 (8-oz) organic snow peas, halved diagonally
- 2 Tbsp thinly sliced green onion
- 1 Tbsp sesame oil
Instructions
- Sprinkle beef with salt and pepper; place in a 5- to 7-quart slow cooker.
- Add broth, garlic, ginger, and onion.
- Cover and cook on LOW 8 to 10 hours or until beef is tender. Reserve half of beef for Beef, Broccoli, and Cabbage Bowls recipe.
- Cook noodles according to package directions.
- Combine hot noodles, snow peas, onion, and sesame oil; toss. Serve beef mixture over noodle mixture.
Side Dish Ingredients
- 1½ lb yellow squash, cut into ½-inch slices
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- ¼ cup chopped fresh mint (or use basil)
Side Dish Instructions
- Toss together squash, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Add squash; cook 5 minutes or until crisp-tender. Add mint; toss.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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