Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 cups beef broth, low-sodium
- 2 tablespoons sesame oil, toasted
- 8 ounces rice noodles
- 1/2 cup sliced green onions, for garnish
- 1 cup sliced bell peppers, assorted colors
- 1 tablespoon agar-agar powder, optional
Instructions
- Trim excess fat from the beef chuck roast and cut it into large chunks.
- Season the beef chunks generously with salt and pepper.
- In a hot skillet over medium-high heat, sear each piece of beef until browned on all sides.
- In a mixing bowl, combine minced garlic, grated ginger, low-sodium soy sauce, brown sugar, beef broth, sesame oil, and agar-agar powder (if using).
- Stir well until everything is fully combined.
- Place the seared beef chunks at the bottom of your slow cooker.
- Pour the prepared sauce over the beef evenly.
- Scatter sliced bell peppers on top of the beef mixture in your slow cooker.
- Cover your slow cooker with its lid and set it on low heat.
- Cook for about 6-8 hours or until the beef is fork-tender.
- About 30 minutes before serving, prepare rice noodles according to package directions.
- Drain and set aside the cooked rice noodles.
- Once everything is cooked through, shred any remaining larger pieces of beef with two forks directly in the slow cooker.
- Gently fold in your rice noodles until they are well coated with the sauce.
- Garnish with sliced green onions just before serving.
Notes
Store leftovers in airtight containers for freshness.
Reheat gently on the stovetop for best texture.
Serve with fresh cilantro and lime.
Use tender cuts for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Method: Slow Cooker
Nutrition
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg