Crockpot Mongolian Beef & Noodles

Ingredients

• 2 lb thinly sliced chuck roast
• 4 tbsp butter (for searing)
• 1 cup low-sodium shoyu (low-sodium soy sauce)
• 1 cup brown sugar
• 1 cup low-sodium beef broth (Use some for deglazing; reserve a cup for the cornstarch slurry as described in the instructions.)
• 2 tbsp minced garlic
• 1 tbsp grated ginger
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp black pepper
• SPG or favorite seasoning (Season the beef to taste; SPG is the source's suggested seasoning.)
• onion (Sliced; amount not specified. Transcript and video mention layering beef over sliced onions.)
• 2 tbsp cornstarch (For thickening)
• 2 tbsp cold water (For the slurry)
• 12 oz precooked lo mein noodles (Yakisoba-style noodles; Fortune brand recommended)
• green onions (Sliced into 1-inch pieces; amount not specified)
• sesame seeds (Optional garnish; amount not specified)
• chili crisp oil (Optional, for heat; amount not specified)

Steps

1. 1

   In a bowl, combine the beef broth, shoyu, brown sugar, garlic, ginger, sesame oil, rice vinegar, and black pepper. Mix until the sugar is incorporated. Keep the measured broth available for deglazing and the later slurry.

2. 2

   Season the thinly sliced chuck roast with SPG or your preferred seasoning. Slice the onion; the spoken source says to layer it in the crockpot beneath the beef, but does not specify an amount.

3. 3

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

4. 4

   Layer the sliced onion in the crockpot, then transfer the seared beef on top.

5. 5

   Pour a splash of the measured beef broth into the hot skillet and scrape up the browned bits. Pour the deglazing liquid into the crockpot.

6. 6

   Add the prepared sauce mixture to the crockpot and stir gently.

7. 7

   Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3.5 hours. Begin checking early so the thin beef remains tender and does not fall apart.

8. 8

   Near the end of cooking, whisk the cornstarch and cold water together to make a smooth slurry. The description also directs using a cup of broth; remove a cup of broth from the crockpot and mix it with the slurry.

9. 9

   Stir the slurry mixture into the crockpot sauce. Cook on HIGH for 15–20 minutes, until the sauce is thick and glossy.

10. 10

    Cut the green onions into 1-inch pieces. Separate the precooked noodles, then add them to the crockpot and toss with the beef and sauce.

11. 11

    Heat on HIGH for 5–10 minutes, just until the noodles are heated through. Finish with sliced green onions and optional sesame seeds and chili crisp oil, then serve immediately. Do not leave the noodles on KEEP WARM, as they continue absorbing sauce.

Notes

The source does not give an amount for the sliced onion, green onions, sesame seeds, or optional chili crisp oil. It also differs slightly on the slurry: the description specifies 2 tablespoons cornstarch plus 2 tablespoons cold water and a cup of broth, while the audio says to take a cup of broth to make the slurry.

Nutrition per serving

• main
• dinner
• slow-cooked
• crockpot
• comfort food
• East Asian-inspired