Asian Pepper Steak and Noodles

Meal Prep
Yields: 6 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 8 Hr 10 Mins Total Time: 8 Hr 25 Mins

Just found out a couple weeks ago that Wholly Cow‘s roasts may be my new favorite cut of meat from them. I love how easy it is to throw a roast in the crock pot to cook all day. Then you can just shred it to use in all kinds of dishes. This recipe turned out absolutely delicious. It has the perfect juicy flavor with the beef.  If you love Asian food it has a great blend of spices. And if you like a little kick, that sriracha on top at the end is perfect. It was also so easy to prepare after the meat got all tender from cooking all day.

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Ingredients

0/13 Ingredients
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Instructions

0/6 Instructions
  • In a slow cooker, place roast and cup of water. Cook on low for 8-10 hours or high for 4 hours.
  • Once cooked, shred the meat. Add to a large skillet on medium high heat. Add garlic and ginger and cook until fragrant. During this same time, cook pasta in a pot of boiling water until done and then drain.
  • Add spices to skillet and cook a minute or two longer.
  • Add brown sugar and coconut aminos to meat. Cook until starts to bubble and turn to low. Stir and let thicken and coat all the ingredients.
  • Add cabbage and mix in with all the other ingredients. Let cook for 1-2 minutes longer.
  • Remove from heat and add pasta. Mix everything well. Top with sriracha and serve.

Notes

Recipe adapted from 365 Days of Crockpot
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