Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground Beef | 1 1/2 pounds |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Celery | 2 cups, sliced |
| Soy Sauce | 1/4 cup |
| Hoisin Sauce | 1 tablespoon |
| Ground Ginger | 1 teaspoon |
| Black Pepper | 1/4 teaspoon |
| Beef Broth | 1/2 cup |
| Shredded Cabbage or Coleslaw Mix | 2 cups |
| Carrot | 1, julienned |
| Water Chestnuts | 1 can (5 ounces), drained and sliced |
| Chow Mein Noodles or Spaghetti | 8 ounces, cooked and drained |
Instructions:
- Brown the Beef: In a skillet over medium-high heat, cook the ground beef until browned and crumbled. Transfer the cooked beef to your slow cooker.
- Add Aromatics and Sauce: Toss the chopped onion, minced garlic, and sliced celery into the slow cooker with the browned beef. In a separate bowl, whisk together the soy sauce, hoisin sauce, ground ginger, black pepper, and beef broth. Pour this mixture over the ingredients in the slow cooker.
- Slow Cook: Cover the slow cooker and cook on low for about 6 hours, or until the vegetables are tender and flavorful.
- Incorporate Veggies and Heat Through: About 30 minutes before serving, stir in the shredded cabbage, julienned carrot, and drained water chestnuts. Increase the heat to high and cook for an additional 30 minutes, or until everything is heated through. While the mixture heats, cook the chow mein noodles according to package instructions.
- Serve and Enjoy: Spoon the delicious beef and vegetable sauce over a bed of cooked chow mein noodles and enjoy!
