Crockpot Mongolian beef & noodles

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Ingredients: 2 pounds thinly sliced chuck roast 4 tablespoons butter, for searing ½ cup low-sodium shoyu 1 cup brown sugar 1 cup low-sodium beef broth 2 tablespoons minced garlic 1 tablespoon grated ginger 2 tablespoon sesame oil 2 tablespoons rice vinegar 1 teaspoon black pepper 2 tablespoons cornstarch 2 tablespoons cold water 12 ounces precooked lo mein noodles Thinly sliced onions Sliced green onions Sesame seeds, optional Instructions: 1. Season your beef with SPG or your favorite seasoning. Heat a skillet over high heat with the butter and sear the beef in small batches for 1-2 minutes per side. You’re building color, not cooking it through. 2. Thinly slice your onions and add to the crockpot. Transfer the beef to the crockpot. Deglaze the skillet with a splash of the measured beef broth, scrape up those browned bits, and pour everything into the crockpot. 3. Add the remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, and black pepper. Stir gently. 4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3.5 hours. Start checking early so the thin beef stays tender without falling apart. 5. Mix the cornstarch slurry with a cup of broth. Stir the slurry into the sauce and cook on HIGH for 15–20 minutes, until thick and glossy. 6. Slice the green onions into 1 inch piece. Separate the precooked noodles and add them directly to the crockpot. Toss everything together and heat on HIGH for 5–10 minutes. 7. Finish with sliced green onions, sesame seeds, and chili crisp oil if you want some heat then serve immediately. Don’t leave those noodles sitting on KEEP WARM—they’ll keep drinking up the sauce. Save this one for an easy weeknight dinner! 🍜🔥