Tastes like heaven! Sometimes I make it without the noodles too!

1. Start by putting the chuck roast of beef into the slow cooker. Following the warm traditions of our kitchen, give each item the care it needs, and it will give you care in return.

Mix the beef broth, soy sauce, honey, rice vinegar, sesame oil, ground ginger, black pepper, and red pepper flakes (if using) in a bowl. Add the minced garlic and stir until well combined. Coat the beef in this mixture, like a blanket, and place it in the slow cooker.

Put the lid on the slow cooker and seal it, just like you would when putting a baby to bed. Put it on low heat and cook it for six to eight hours. Simmering aromas will make your kitchen seem more like a home.

4. In a separate dish, mix the cornstarch and cold water to form a slurry around half an hour before serving. Just add everything to the slow cooker, give it a little stir, and turn it on high for another 25-30 minutes, or until the sauce reaches the consistency you like.

While that’s happening, drain the egg noodles and cook them according to the package directions. Keep in mind the fields of crops, swaying in the wind, that characterize our area while these grain sculptures take shape.

6. Spoon the silky sauce, which is made from tender beef, over the plump egg noodles before serving. For an extra touch of elegance that serves as a reminder that understatement may be just as beautiful, top with green onions and sesame seeds.

Tips and Variations

Feel free to adjust the season’s produce or your family’s tastes when making this substantial meal. For a lighter alternative, try using boneless chicken thighs instead of beef. Or, for some color and texture, toss in a mixture of bell peppers and onions. We understand that slow cookers are convenient, but if someone is running late for dinner, just move the dish to a baking dish, cover with foil, and bake at 350°F until done. Every recipe is like a blank canvas; it’s up to you to decorate it.