Crockpot Mongolian Beef & Noodles
Serves 4
Directions
- 1Season 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.
- 2Transfer 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.
- 3Add the remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, and black pepper. Stir gently.
- 4Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3.5 hours.
- 5Mix 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.
- 6Slice the green onions into 1 inch pieces. Separate the precooked noodles and add them directly to the crockpot. Toss everything together and heat on HIGH for 5–10 minutes.
- 7Finish with sliced green onions, sesame seeds, and chili crisp oil if you want some heat then serve immediately.
Ingredients
- 2 pound 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 garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
- 12 ounce precooked lo mein noodles
- to taste green onion, sliced
- to taste sesame seeds (optional)
Equipment
skilletcrockpot
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