Kid-Friendly
Asian Shredded Beef with Cabbage
Rice Noodles and Snow Pea-Red Onion Salad
Ingredients
- 3 lb boneless beef chuck roast, well trimmed
- 1 onion, chopped
- 4 cloves garlic, minced
- ¼ cup packed brown sugar
- 5 Tbsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 1 tsp ground ginger
- 1 small head cabbage, thinly sliced
Instructions
- Place beef in a 5- to 7-quart slow cooker.
- Top with onion and all remaining ingredients except cabbage.
- Cover and cook on LOW 9 hours or until beef is tender.
- Shred beef, and return to cooker; stir in cabbage. (Reserve half of beef mixture for Beef and Cabbage Lettuce Wraps recipe.) Serve remaining mixture over noodles.
Side Dish Ingredients
- 1 (6.75-oz) pkg rice stick (maifun) noodles
- 3 green onions, thinly sliced
- 1 lb snow peas, cut in half
- ½ small red onion, thinly sliced
- 1½ Tbsp olive oil
- 2 tsp rice vinegar
Side Dish Instructions
- Cook noodles according to package directions; toss with green onions.
- Cook snow peas in boiling water to cover 2 minutes.
- Drain and rinse under cold water to cool.
- Toss peas with red onion, oil, vinegar, and salt and pepper to taste.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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