Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle beef with 1/2 teaspoon of the garlic salt and the pepper. Pour water into slow cooker; place beef in center.
- In small bowl, stir together hoisin sauce, soy sauce, gingerroot, sesame oil, red pepper and remaining 1/2 teaspoon garlic salt. Pour over top and sides of beef. Arrange carrots around beef. Arrange cabbage wedges in single layer on top of beef and carrots.
- Cover; cook on Low heat setting 7 to 8 hours.
- Increase heat setting to High. Using slotted spoon, transfer vegetables from slow cooker to serving bowl; cover with foil. Transfer beef from slow cooker to cutting board; cover with foil. Let stand 5 minutes before cutting beef.
- Meanwhile, break pasta in half; add to sauce in slow cooker, pushing pasta below surface of sauce. Cover; cook on High heat setting 9 to 11 minutes or until pasta is tender.
- Cut beef across grain into slices. Serve beef, pasta and vegetables with any remaining sauce. Garnish with sesame seed, bell pepper and green onions.
Nutrition Facts : Calories 590, Carbohydrate 40 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 9 g, TransFat 1 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love