This was unbelievably good. Usually when I make soup in my crockpot, I have left overs to freeze, even after a cup or two for lunch the next day. Not with this one! My husband gobbled this up like it was the last turkey leg at Thanksgiving dinner. My daughter, Queen Picky Eater of the Universe, even devoured this one (she picked out all the veggies of course, but at least she ate it.). So, here you have it. Cook it, devour it, leave a comment.
- 1 lb beef stir-fry strips
- 2 14-oz cans beef broth
- 2 c water
- 6 green onions, cut into 1-inch pieces
- 3 tbsp soy sauce
- 2 tbsp teriyaki sauce
- 1 tsp ground ginger
- 1/4 tsp ground black pepper, red curry powder (each)
- 6 oz dried Chinese noodles
- Green onion, cut into thin strips (optional)
- 1 bag frozen sugar snap pea stir fry blend vegetables
1. In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, frozen stir fry blend, green onions, soy sauce, teriyaki sauce, ginger, curry powder, and black pepper.2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips. Makes 6 servings.
Note: The curry powder gives it a little kick, so you can use as much or as little as you want, depending on your taste.