Crockpot Mongolian Beef & Noodles

Ingredients

• 2 lb Thinly sliced chuck roast
• 4 tbsp Butter (For searing)
• SPG seasoning (Or your favorite seasoning, for seasoning the beef)
• 0.5 cup Low-sodium shoyu
• 1 cup Brown sugar
• 1 cup Low-sodium beef broth (Used for deglazing and the sauce; the instructions also refer to mixing the cornstarch slurry with a cup of broth)
• 2 tbsp Minced garlic
• 1 tbsp Grated ginger
• 2 tbsp Sesame oil
• 2 tbsp Rice vinegar (Listed in the ingredients; the provided instructions do not specify when to add it)
• 1 tsp Black pepper
• 2 tbsp Cornstarch (For the slurry)
• 2 tbsp Cold water (For the cornstarch slurry)
• 12 oz Precooked lo mein noodles
• Green onions (Sliced into 1-inch pieces, for finishing)
• Sesame seeds (Optional, for finishing)
• Chili crisp oil (Optional, for heat)

Steps

1. 1

   Season the thinly sliced chuck roast with SPG seasoning or your favorite seasoning.

2. 2

   Heat a skillet over high heat with the butter. Sear the beef in small batches for 1–2 minutes per side, building color without cooking the beef through.

3. 3

   Transfer the seared beef to the crockpot.

4. 4

   Deglaze the skillet with a splash of the measured beef broth, scraping up the browned bits. Pour the deglazing liquid and browned bits into the crockpot.

5. 5

   Add the remaining beef broth, shoyu, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper to the crockpot. Stir gently.

6. 6

   Cover and cook on LOW for 4–5 hours or on HIGH for 2½–3½ hours. Start checking early so the thin beef stays tender without falling apart.

7. 7

   Mix the cornstarch with the cold water to make a slurry. Mix the slurry with a cup of broth as directed in the source.

8. 8

   Stir the cornstarch slurry into the sauce and cook on HIGH for 15–20 minutes, until the sauce is thick and glossy.

9. 9

   Slice the green onions into 1-inch pieces.

10. 10

    Separate the precooked lo mein noodles and add them directly to the crockpot.

11. 11

    Toss the noodles and beef together with the sauce, then heat on HIGH for 5–10 minutes.

12. 12

    Finish with the sliced green onions, optional sesame seeds, and optional chili crisp oil. Serve immediately.

Notes

The source says not to leave the noodles on KEEP WARM because they will continue absorbing the sauce. The instructions refer to mixing the cornstarch slurry with a cup of broth, but only 1 cup of beef broth is listed; use the listed broth as directed without adding an unlisted amount. Rice vinegar is listed but its addition point is not specified in the instructions; it is included with the sauce ingredients as the most direct placement.

Nutrition per serving

• main
• slow-cooked
• crockpot
• beef
• noodles
• weeknight dinner
• East Asian-inspired