* Slow-Cooker Asian Shredded Beef
Organic Green Onion, ea. THUMBNAIL
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Harris Ranch Tri Tip 2.5 lb. THUMBNAIL
In Stock
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 Slow-Cooker Asian Shredded Beef

  •    1 cup beef broth
  •      ½ cup hoisin sauce
  •    ⅓ cup soy sauce
  •    2 tablespoons rice vinegar
  •    tablespoon finely chopped fresh ginger
  •     teaspoon crushed red pepper
  •     (2 1/2-3-lb.) plain tri-tip, trimmed, cut into 2 pieces
  •    12 oz. thin rice noodles, cooked
  •       medium radishes, thinly sliced
  •       scallions, thinly sliced

1.   Stir together beef broth, hoisin sauce, soy sauce, vinegar, ginger, and crushed red pepper in a 4- to 6-quart slow cooker; add the beef. Cover and cook on low until tender, about 8 hours.

2.   Skim off fat. Remove beef and shred with 2 forks. Return shredded beef to slow cooker.

3.   Serve rice noodles topped with shredded beef, a drizzle of the cooking liquid, radishes, and scallions. 

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