Crockpot Mongolian Beef and Noodles

Ingredients

• 2 lb thinly sliced chuck roast
• SPG seasoning or favorite seasoning (For seasoning the beef; use to taste.)
• 4 tbsp butter (For searing the beef.)
• 1 cup low-sodium beef broth (Use a splash to deglaze the skillet; reserve about 1 cup of broth for the cornstarch slurry as directed.)
• 1 cup low-sodium shoyu (The source also refers to this as low-sodium soy sauce.)
• 1 cup brown sugar
• 2 tbsp minced garlic
• 1 tbsp grated ginger (The transcript says minced ginger; the written ingredient list says grated ginger.)
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp black pepper
• 2 tbsp cornstarch (For the thickening slurry.)
• 2 tbsp cold water (For the cornstarch slurry.)
• sliced onions (Shown/referenced in the video transcript as a layer beneath the beef; no quantity is provided in the written recipe.)
• 12 oz precooked lo mein noodles (The creator used Fortune yakisoba noodles.)
• green onions (Sliced into 1-inch pieces; quantity not specified.)
• sesame seeds (Optional garnish; quantity not specified.)
• chili crisp oil (Optional, for heat; quantity not specified.)

Steps

1. 1

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

2. 2

   Heat a large skillet over high heat and add 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. If using the sliced onions referenced in the video, layer them beneath the beef.

4. 4

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

5. 5

   Add the remaining beef broth, low-sodium shoyu, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper. 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 remains tender without falling apart.

7. 7

   Mix the cornstarch with the cold water to make a slurry. Take about 1 cup of broth from the crockpot and mix it with the slurry.

8. 8

   Stir the slurry mixture back into the crockpot sauce. 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 or yakisoba noodles and add them directly to the crockpot. Toss the noodles with the beef and sauce, then heat on HIGH for 5–10 minutes.

11. 11

    Finish with the sliced green onions, optional sesame seeds, and optional chili crisp oil. Serve immediately; do not leave the noodles on KEEP WARM because they will continue absorbing the sauce.

Notes

The written recipe does not provide an amount for the sliced onions, green onions, sesame seeds, or chili crisp oil. The transcript mentions sliced onions beneath the beef, although they are omitted from the written ingredient list. The source does not specify an exact crockpot size or a precise amount of broth to reserve beyond using a cup for the slurry.

Nutrition per serving

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