Slow Cooker Beef and Udon Noodle Soup | RICARDO

Ingredients

• 2.2 lb (1 kg) boneless beef blade roast, cut into 8 pieces
• 1 tbsp (15 ml) vegetable oil
• 1 onion, thinly sliced
• 4 garlic cloves, chopped
• 1 tbsp fresh ginger, chopped
• 6 cups (1.5 litre) beef broth
• 1/3 cup (75 ml) hoisin sauce, plus more for serving
• 1 tsp (5 ml) Sriracha, plus more for serving
• 1/2 tsp Chinese five-spice
• 4 packages (200 g each) udon noodles
• 1 small broccoli, cut into small florets
• 2 carrots, julienned