Crockpot Mongolian Beef and Noodles

Ingredients

• 2 lb Chuck roast (Thinly sliced)
• 4 tbsp Butter (For searing)
• SPG seasoning (Or your favorite seasoning; amount not specified)
• 1 cup Low-sodium shoyu
• 1 cup Brown sugar
• 1 cup Low-sodium beef broth (Use some for deglazing; the remaining broth goes into the crockpot)
• 2 tbsp Garlic (Minced)
• 1 tbsp Ginger (Grated)
• 2 tbsp Sesame oil
• 2 tbsp Rice vinegar
• 1 tsp Black pepper
• 2 tbsp Cornstarch (For the slurry)
• 2 tbsp Cold water (For the slurry)
• 12 oz Precooked lo mein noodles (Yakisoba noodles; creator uses Fortune brand)
• Green onions (Sliced into 1-inch pieces; amount not specified)
• Sesame seeds (Optional; for finishing)
• Chili crisp oil (Optional, for heat; amount not specified)

Steps

1. 1

   Season the thinly sliced chuck roast with SPG seasoning or your favorite seasoning; the amount is not specified.

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 it 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 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 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. Stir it into the sauce and cook on HIGH for 15–20 minutes, until thick and glossy. The source also mentions mixing the slurry with a cup of broth, but the listed broth quantity is only one cup total; it does not clarify whether additional broth is intended.

8. 8

   Slice the green onions into 1-inch pieces. Separate the precooked noodles.

9. 9

   Add the noodles directly to the crockpot and toss everything together. Heat on HIGH for 5–10 minutes.

10. 10

    Finish with sliced green onions and optional sesame seeds and chili crisp oil, then serve immediately.

Notes

The method says to mix the cornstarch slurry with a cup of broth, but the ingredients list only 1 cup of broth total, already used for the sauce and deglazing; the source does not specify extra broth. Do not leave the noodles on KEEP WARM, since they continue absorbing the sauce. No amount is given for the green onions, optional sesame seeds, or optional chili crisp oil.

Nutrition per serving

• main
• dinner
• slow-cooker
• comfort-food
• beef
• noodles
• weeknight