I’m the definition of a laid-back chef, yet this meal’s been in our rotation forever and it’s still a winner!

1. In a skillet over medium heat, brown the ground beef with sesame oil until fully cooked. Drain any excess fat.

2. Transfer the cooked beef into a slow cooker. Add minced ginger, garlic, soy sauce, oyster sauce, and beef broth. Stir to combine.

3. Add the sliced bell pepper and onion to the slow cooker. Mix well to ensure all ingredients are evenly coated with the sauce.

4. Cover and cook on low for 5-6 hours, until the vegetables are tender.

5. About 30 minutes before serving, add the shredded cabbage and julienned carrots to the slow cooker. Stir well to combine.

6. Cook the chow mein noodles according to package instructions.

7. Stir the cooked noodles into the slow cooker, ensuring they are well incorporated with the other ingredients.

8. Season with salt and pepper to taste, and let everything heat through together for an additional 15 minutes on low.

9. Serve hot, garnished with chopped green onions.

For a lighter version, you can substitute ground beef with ground turkey or even a plant-based ground meat alternative. If you’re catering to a gluten-free diet, make sure to use gluten-free soy sauce and noodles. For those who like a little heat, consider adding a teaspoon of red pepper flakes or a dash of Sriracha sauce to the mixture before cooking.