Ingredients:
1 lb ground beef
2 cups shredded cabbage or coleslaw mix
1 cup julienned carrots
1 bell pepper, thinly sliced
1/2 onion, thinly sliced
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 tbsp hoisin sauce
1 tbsp oyster sauce (optional)
1 tbsp sesame oil
1 tbsp brown sugar
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes (optional)
8 oz cooked stir-fry noodles (lo mein, yakisoba, or spaghetti)
2 green onions, sliced (for garnish)
Sesame seeds (optional garnish)
Instructions:
Brown the Ground Beef:
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add to Slow Cooker:
Transfer beef to the slow cooker. Add cabbage, carrots, bell pepper, onion, and garlic.
Mix the Sauce:
In a bowl, whisk together soy sauce, hoisin sauce, oyster sauce, sesame oil, brown sugar, ginger, and red pepper flakes. Pour over the beef and veggies.
Cook:
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until vegetables are tender.
Add Noodles:
Cook noodles according to package directions. About 15–20 minutes before serving, gently stir cooked noodles into the slow cooker to soak up the sauce.
Serve:
Garnish with green onions and sesame seeds if desired.
Tips:
Use ground turkey or chicken as a lighter option.
Add snap peas, mushrooms, or baby corn for extra veggies.
Double the sauce for extra flavor if you love it saucy!