In a large skillet placed on stovetop set to medium-high heat, heat peanut oil and sear beef on all sides, turning each piece as it browns. Sear the last batch of beef with the onions and garlic.
Place all the seared beef in the stoneware along with the ginger, chile paste, water, chicken broth, soy sauce. Stir well to combine ingredients. Transfer the stoneware to the slow cooker base unit. Cover and cook on High for 3 to 4 hours or on Low for
Just prior to serving, add the noodles to the beef and stir well. Add the bok choy to the beef and noodles and stir again. Heat on base on High until the bok choy is tender-crisp, about 15 minutes. Garnish the beef with the cilantro and serve while hot
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As the trusted name in slow cooking for nearly 50 years, Crock-Pot® puts consumer safety first. In partnership with the U.S. Consumer Product Safety Commission, Crock-Pot is voluntarily recalling and replacing the lids of the Crock-Pot® 6-Quart Express Crock Multi-Cooker with a manufacture date from July 1, 2017 through October 1, 2018 with date codes K182 through K365 and L001 through L273.Visit recall.crockpot.com for more information