1 head of bok choy, cleaned, trimmed, cut into 1-inch pieces, no white stems
1 can (small) of water chestnuts
1 packet of Shataki mushrooms washed and cut into 2-inch pieces
Instructions
Heat the Instant Pot(Affiliate Link) or a skillet with the oil. Note: Sesame Seed oil has a low smoke point. If you don't want to use it, feel free to use avocado oil. Then add beef chuck cubes and brown. Transfer or keep in the Instant Pot(Affiliate Link). If you don't have an Instant Pot(Affiliate Link), you can sere the meat in a skillet and then transfer to your slow cooker(Affiliate Link).
Add the broth, green onion, garlic, water, Gluten Free soy sauce, ginger, Asian chili sauce, water chestnut, and shitake mushrooms.
Cook for 8 hours on low or 4 hours on high.
Serve with rice noodles if you are on a Gluten-Free Diet. Or, you can eat it as is without any noodles. Let it sit for a few minutes. It should thicken up a bit.
