Ah…that feeling as the afternoon marches on, knowing you’ve got dinner almost taken care of as Slow Cooked Miso Beef with Noodles gently simmers away awaiting only some baby bok choy and dinner will be done. I feel a sense of calm and, dare I say, smugness in the knowledge there’s little left for me to do to have dinner ready.Jump to Recipe
With the slow cooker doing most of the work for you, Slow Cooked Miso Beef with Noodles is easy to make and perfect for a cold winter’s night. Slurp up the noodles with the rich, flavorful broth. Use whatever veggies you prefer but no more than two. Three if you count green onion. I’ve opted for fresh shiitake mushrooms and bok choy. Dried mushrooms would be a good substitution or your bog-standard white mushrooms. Switch out bok choy for broccoli or snow peas.
If you’ve not used miso paste before I urge you to try it. It’s boldly flavored but in such an agreeable way. Miso is made from soy beans with the same mold added that’s used to make sake. Then it’s left to ferment anywhere from months to years. If you buy the miso from an Asian market it can be overwhelming with all the different kinds. My advice, start with one and try it. This recipe uses red miso but white miso is going to be good too. I think white miso has more subtlety but still full-flavored and is my go-to.
This is intended to be an easy, make-ahead meal with simple yet bold flavors so keep that in mind and don’t be tempted to add more. At the risk of appearing bossy, this doesn’t need any more than I’ve added unless it’s a dose of fresh chilies or Asian chili sauce. Both of which are perfectly acceptable. Have a fab weekend darlings, covid-free hugs and smooches to you, Love Lovoni xo
SLOW COOKED MISO BEEF AND NOODLES
- slow cooker
- 1 tablespoon olive oil
- 2 lbs beef chuck steak, trimmed of excess fat and cubed
- 2 cups beef broth
- 1/4 cup dry sherry
- 1/3 cup red or white miso paste
- 4 garlic cloves, finely grated
- 1 tablespoon finely grated ginger
- 1 tablespoon brown sugar
- 8 oz shiitake mushrooms, trimmed of stems
- 6 baby Shanghai bok choy, halved
- 8 green onions, trimmed and cut into 1-inch lengths
- 12 oz package of lo mein noodles, cooked according to package directions, or noodles or pasta of your choice
- Toasted sesame seeds for garnish
- Heat the oil in a large frying pan over medium-high heat. Brown the beef in batches for about 5 minutes per batch until browned all over.
- Combine beef, broth, sherry, miso, garlic, ginger and sugar in a large slow cooker. Cook on high for 4 to 6 hours or low 8 to 10 hours until beef is tender.
- Add the mushrooms; stir. Cook, covered for 20 minutes.
- Add the boy choy and stir. Cook, covered, for 5 minutes until bright and crisp.
- Add the green onions and stir to combine.
- Arrange hot noodles in warmed serving bowls. Spoon in the beef, veggies and broth. Sprinkle with sesame seeds.