Slow Cooker Mongolian Beef with Noodles

Ingredients

• 2 lb Chuck roast, thinly sliced
• SPG or your favorite seasoning (To taste; SPG usually means salt, pepper, and garlic.)
• 4 tbsp Butter (For browning the beef.)
• 1 cup Low-sodium shoyu
• 1 cup Brown sugar
• 1 cup Low-sodium beef broth (Used to deglaze the pan and prepare the cornstarch slurry.)
• 2 tbsp Minced garlic
• 1 tbsp Grated ginger
• 2 tbsp Sesame oil
• 2 tbsp Rice vinegar
• 1 tsp Black pepper
• 2 tbsp Cornstarch
• 2 tbsp Cold water (For preparing the cornstarch slurry.)
• 12 oz Precooked yakisoba or lo mein noodles (The specified brand is Fortune.)
• Thinly sliced onion (Amount not specified.)
• Scallions or green onions (Optional; cut into 1-inch pieces.)
• Sesame seeds (Optional, for finishing.)
• Chili crisp (Optional, for adding heat.)

Steps

1. 1

   Season the beef with SPG or your favorite seasoning.

2. 2

   Heat a skillet over high heat with the butter. Brown the beef in small batches for 1–2 minutes per side. Focus on developing color; it does not need to be fully cooked at this stage.

3. 3

   Transfer the browned beef to the slow cooker.

4. 4

   Deglaze the skillet with some of the measured beef broth, scraping up the browned bits from the bottom. Pour everything into the slow cooker.

5. 5

   Add the remaining broth, shoyu, brown sugar, garlic, 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 becomes tender without falling apart.

7. 7

   Mix the cornstarch with the cold water and one cup of the recipe broth to form a slurry. Stir it into the sauce and cook on HIGH for 15–20 minutes, until the sauce is thick and glossy.

8. 8

   Cut the green onions into 1-inch pieces.

9. 9

   Separate the precooked yakisoba noodles and add them directly to the slow cooker.

10. 10

    Stir gently to coat the noodles and beef with the sauce. Heat on HIGH for 5–10 minutes.

11. 11

    Finish with the green onions and sesame seeds. Add chili crisp if you want more heat, and serve immediately.

Notes

Do not leave the noodles on the KEEP WARM setting, because they will continue absorbing the sauce. The amount of thinly sliced onion is not specified in the source, and it is not clearly indicated when it should be added; it can be served as a side or added with the noodles, but that detail is not defined by the original recipe.

Nutrition per serving

• main course
• slow cooker
• beef
• noodles
• Asian-style
• weeknight meal
• sweet and savory
• optionally spicy