Ingredients needed:
* 2 tablespoons of peanut oil
* 1 1/2 pounds boneless beef chuck roast, cut into 1-inch pieces
* 3 green onions, cut into 1/2-inch slices
* 6 cloves of garlic
* 1 cup of chicken broth
* 1/2 cup of water
* 1/4 cup of soy sauce
* 2 teaspoons of ground ginger
* 1 teaspoon of Asian chili paste
* 9 ounces of fresh udon noodles or vermicelli, cooked and drained
* 3 cups bok choy, trimmed, washed and cut into 1-inch pieces
* 1/2 cup of minced fresh cilantro
Preparation steps:
* Heat oil in large skillet over medium heat until hot. Sear beef on all sides in batches to prevent crowding, turning each piece as it browns. Sear last batch of beef with onions and garlic.
* Transfer to crockpot. Add broth, water, soy sauce, ginger and chili paste. Stir well to combine. Cover and cook on low for 7 to 8 hours until beef is very tender.
* Just before serving, turn crockpot to high. Add noodles and stir well. Add bok choy and stir again. Heat on high until bok choy is tender-crisp, about 15 minutes.
* Garnish beef with cilantro and serve while hot.
Enjoy
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