Crockpot Mongolian Beef and Noodles

Steps

1. 1

   Season the thinly sliced chuck roast with your favorite beef seasoning.

2. 2

   Heat the butter in a skillet over high heat. Working in batches, sear the beef for 1–2 minutes per side, just long enough to build color.

   Start 2-minute timer
3. 3

   Put the sliced onion in the crockpot and arrange the seared beef over it.

4. 4

   Pour a splash of beef broth into the hot skillet and scrape 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 to combine.

6. 6

   Cover and cook until the beef is tender: 4–5 hours on LOW or 2½–3½ hours on HIGH. Check early for tenderness.

   Start 5-hour timer
7. 7

   Remove 1 cup of sauce from the crockpot and bring it to a boil in a saucepan.

8. 8

   In a small bowl, mix the cornstarch with the cold water. Whisk the slurry into the boiling sauce until it thickens, then return the thickened sauce to the crockpot.

9. 9

   Set the crockpot to HIGH and cook for 10–15 minutes, until the sauce is thick and glossy.

   Start 15-minute timer
10. 10

    Loosen the precooked noodles under hot water, then add them to the crockpot with the 1-inch green onion pieces. Toss to coat and heat for 5–10 minutes.

    Start 10-minute timer
11. 11

    Finish with sesame seeds, additional green onions, and chili crisp for heat. Serve immediately; do not leave the noodles on KEEP WARM, or they will soak up the sauce.