Directions
1. Begin by placing the beef chuck roast into the slow cooker. In the heartwarming traditions of our kitchen, make sure each piece feels tended to – they will reward you with tenderness.
2. In a bowl, whisk together beef broth, soy sauce, honey, minced garlic, rice vinegar, sesame oil, ground ginger, black pepper, and red pepper flakes if using. Pour this mixture over the beef in the slow cooker, ensuring it’s well coated like a lovingly made quilt.
3. Cover the slow cooker with its lid, as you would tuck in a child before bedtime. Set it to low and let it cook for 6-8 hours. Let your kitchen become the heart of your home with the simmering scents.
4. About 30 minutes before serving, stir together cornstarch and cold water in a small bowl to make a slurry. Pour this into the slow cooker, stir gently, and cook on high for another 25-30 minutes, or until the sauce thickens to your liking.
5. In the meantime, prepare your egg noodles according to the package instructions and drain. As these renditions of grain take their form, recall the fields of crops, waving in the breeze, that are the very essence of our region.
6. To serve, ladle the tender beef and it’s a velvety sauce over the plump egg noodles. Garnish with green onions and sesame seeds for that touch of flair that reminds us: simplicity does not negate beauty.
Variations & Tips
Do not hesitate to tailor this hearty dish to the season’s bounty or your family’s preferences. For instance, you can substitute the beef with boneless chicken thighs for a lighter version or add a medley of bell peppers and onions for added texture and color. And while we honor the slow cooker’s convenience, know that this dish can be transferred to a baking dish, covered in foil, and finished in the oven at 350°F for those latecomers to supper. Remember, each recipe is but a canvas, and you, the artist.
