Prep Time: 10 minutes

Cooking Time:  7 hours on LOW or 3 1/2 hours on HIGH

Servings: 6

Ingredients

2 tsp toasted sesame oil

1 tbsp garlic, chopped

1 tsp fresh ginger

1 lb beef skirt steak, sliced (see below)

¼ cup soy sauce

2 tbsp rice vinegar

4 cups beef broth

1 cup water

1 tbsp chinese five spice OR make your own

• 2 star anise
• 2 tsp sechuan pepper, ground
• ¼ tsp cloves, ground
• ¼ tsp red pepper flakes OPTIONAL

1 sheet thin rice noodles

2 cups Napa or Chinese cabbage, shredded

your favorite chili sauce

In a small skillet, heat the sesame oil on medium and add the garlic. It should sizzle. Sauté for 1 minute moving it around the pan to ensure it doesn’t burn. Transfer it to your slow cooker and add the ginger.

Slice the beef but cutting it down the grain into pieces 2 inches wide. Next cut it across the grain into 1 cm strips. Add it to the slow cooker.

Add the soy sauce, rice vinegar, beef broth, water and Chinese five spice. Stir to combine the ingredients and cover. Turn to HIGH for 3 ½ hours or LOW for 7 hours.

At the end of the cooking time, remove the lid and add the dried rice noodles and cabbage. Push them into the broth and replace the lid for 10 minutes in order for the noodles and cabbage to lightly cook.

Remove the lid and serve in bowls with a teaspoon of your favorite chili paste or sauce.