Crockpot Mongolian Beef & Noodles
About 5h 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Crockpot Mongolian Beef & Noodles
About 5h 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Directions
- 1Season the beef with 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.
- 2Thinly slice the onions and add them to the bottom of the crockpot.
- 3Transfer the seared beef to the crockpot.
- 4Deglaze the skillet with a splash of the measured beef broth, scrape up any browned bits, and pour into the crockpot.
- 5Add the remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, and black pepper to the crockpot. Stir gently.
- 6Cover and cook on LOW for 4 to 5 hours.
- 7Mix cornstarch with a cup of the broth to create a slurry and stir it into the sauce.
- 8Add green onions and lo mein noodles to the crockpot, toss everything together, and heat on HIGH until ready.
Ingredients
- 2 pounds chuck roast, thinly sliced
- 4 tbsp butter, for searing
- 1/2 cup low-sodium shoyu
- 1 cup brown sugar
- 1 cup low-sodium beef broth
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
- 12 oz precooked lo mein noodles
- 1 whole onion, thinly sliced
- to taste green onion, sliced
- to taste sesame seeds (optional)
- to taste chili crisp oil (optional)
Equipment
skilletcrockpotwhisktongscutting boardknife
