Crockpot Mongolian Beef & Noodles

Ingredients

• 2 lb Chuck roast (Thinly sliced)
• SPG or favorite seasoning (For seasoning the beef; amount to taste. SPG commonly refers to salt, pepper, and garlic seasoning.)
• 4 tbsp Butter (For searing)
• 1 cup Low-sodium shoyu
• 1 cup Brown sugar
• 1 cup Low-sodium beef broth (Used to deglaze the skillet and make the sauce; the instructions also refer to a cup of broth for the cornstarch slurry, but no additional quantity is listed.)
• 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 cornstarch slurry)
• 12 oz Precooked yakisoba or lo mein noodles (Separate before adding; the source identifies Fortune as the brand used)
• Onions (Thinly sliced; listed in the ingredients but not assigned a quantity or a specific method step)
• Green onions (Optional; slice into 1-inch pieces and use as a finish)
• Sesame seeds (Optional, for finishing)
• Chili crisp oil (Optional, for heat)

Steps

1. 1

   Season the thinly sliced chuck roast with SPG 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 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 with the beef.

5. 5

   Add the remaining 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 and cold water into a slurry, using the broth specified in the source as directed. Stir the slurry into the sauce.

8. 8

   Cook the sauce on HIGH for 15–20 minutes, until it is thick and glossy.

9. 9

   Slice the green onions into 1-inch pieces.

10. 10

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

11. 11

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

12. 12

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

Notes

The source lists thinly sliced onions but does not give a quantity or specify when to add them. It also refers to a cup of broth for the cornstarch slurry while listing only 1 cup of broth overall; the broth quantity may therefore be incomplete. Do not leave the noodles on KEEP WARM, because they will continue absorbing the sauce.

Nutrition per serving

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