Ingredients
2
lb boneless beef shank, cut into 1-inch pieces
5
cups water
2
cups Progresso™ beef broth (from 32-oz carton)
1/2
cup soy sauce
1/3
cup cooking rice wine
1/4
cup Muir Glen™ organic tomato paste (from 6-oz can)
1
piece (1 1/2 inches) fresh gingerroot, peeled, cut into matchstick-size strips
2
tablespoons spicy bean paste
1 1/2
teaspoons sugar
1 1/2
teaspoons five-spice powder
4
green onions, thinly sliced (about 1/4 cup)
1
lb Chinese broccoli
1
package (11.2 oz) dried Taiwanese wheat noodles
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, water, broth, soy sauce, rice wine, tomato paste, gingerroot, bean paste, sugar, five-spice powder and half of the sliced green onions. Cover; cook on Low heat setting 8 to 9 hours or High heat setting 4 to 5 hours.
Separate thin Chinese broccoli stems from large stalks; discard large stalks. Cut small stems, florets and leaves into 2-inch pieces; stir into beef mixture. Cover; cook about 10 minutes longer or until broccoli is crisp-tender.
Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain.
Divide noodles among bowls; ladle soup mixture over noodles. Top with remaining sliced green onions.
