Mongolian Beef in slow cooker

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season your beef with SPG. 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.

Step 2

Transfer the beef to the crockpot. Deglaze the skillet with a splash of beef broth, scrape up those browned bits, and pour everything into the crockpot.

Step 3

Add the remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, and black pepper. Stir gently.

Step 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.

Step 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.

Step 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.

Step 7

Finish with sliced green onions, sesame seeds and chili crisp oil

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