Crockpot Mongolian Beef & Noodles
Crockpot Mongolian Beef & Noodles
Ingredients
For the Mongolian Beef
- 2 pounds chuck roast, thinly sliced
- 4 tablespoons butter, for searing
- 1/2 cup low-sodium shoyu
- 1 cup brown sugar
- 1 cup low-sodium beef broth
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 12 ounces precooked lo mein noodles
- 1 bunch green onions, sliced
- as needed sesame seeds, optional
- as needed chili crisp oil, optional, for heat
Instructions
- 1
Season the thinly sliced chuck roast with SPG (salt, pepper, garlic) or your favorite seasoning blend. Heat a large skillet over high heat and add the butter. Once the butter is melted and shimmering, sear the beef in small batches for 1 to 2 minutes per side. The goal is to build a nice brown color on the beef, not to cook it through completely.
⏱️ 10 min
- 2
Transfer the seared beef to the crockpot. Deglaze the skillet with a splash of the measured beef broth, scraping up any browned bits from the bottom of the pan. Pour the deglazing liquid and browned bits into the crockpot with the beef.
⏱️ 2 min
- 3
Add the remaining beef broth, low-sodium shoyu, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper to the crockpot. Stir gently to combine all ingredients.
⏱️ 3 min
- 4
Cover the crockpot and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3.5 hours. Begin checking the beef early in the cooking process to ensure it remains tender without falling apart, as thinly sliced beef can cook quickly.
⏱️ 240 min
- 5
In a small bowl, mix the 2 tablespoons of cornstarch with the 2 tablespoons of cold water to create a smooth slurry. Stir the cornstarch slurry into the sauce in the crockpot. Increase the heat to HIGH and cook for an additional 15 to 20 minutes, or until the sauce has thickened and become glossy.
⏱️ 20 min
- 6
While the sauce is thickening, slice the green onions into 1-inch pieces. Separate the precooked lo mein noodles and add them directly to the crockpot. Toss everything together to thoroughly coat the noodles and beef with the rich sauce. Continue to heat on HIGH for an additional 5 to 10 minutes, just until the noodles are heated through.
⏱️ 10 min
- 7
Finish by garnishing with the sliced green onions, a sprinkle of sesame seeds, and chili crisp oil if you desire some extra heat. Serve immediately. Do not leave the noodles sitting on the 'KEEP WARM' setting, as they will continue to absorb the sauce and may become dry.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Mongolian Beef & Noodles
For the Mongolian Beef
- 2 pounds chuck roast, thinly sliced
- 4 tablespoons butter, for searing
- 1/2 cup low-sodium shoyu
- 1 cup brown sugar
- 1 cup low-sodium beef broth
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 12 ounces precooked lo mein noodles
- 1 bunch green onions, sliced
- as needed sesame seeds, optional
- as needed chili crisp oil, optional, for heat
Instructions
- 1
Season the thinly sliced chuck roast with SPG (salt, pepper, garlic) or your favorite seasoning blend. Heat a large skillet over high heat and add the butter. Once the butter is melted and shimmering, sear the beef in small batches for 1 to 2 minutes per side. The goal is to build a nice brown color on the beef, not to cook it through completely.
⏱️ 10 min - 2
Transfer the seared beef to the crockpot. Deglaze the skillet with a splash of the measured beef broth, scraping up any browned bits from the bottom of the pan. Pour the deglazing liquid and browned bits into the crockpot with the beef.
⏱️ 2 min - 3
Add the remaining beef broth, low-sodium shoyu, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper to the crockpot. Stir gently to combine all ingredients.
⏱️ 3 min - 4
Cover the crockpot and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3.5 hours. Begin checking the beef early in the cooking process to ensure it remains tender without falling apart, as thinly sliced beef can cook quickly.
⏱️ 240 min - 5
In a small bowl, mix the 2 tablespoons of cornstarch with the 2 tablespoons of cold water to create a smooth slurry. Stir the cornstarch slurry into the sauce in the crockpot. Increase the heat to HIGH and cook for an additional 15 to 20 minutes, or until the sauce has thickened and become glossy.
⏱️ 20 min - 6
While the sauce is thickening, slice the green onions into 1-inch pieces. Separate the precooked lo mein noodles and add them directly to the crockpot. Toss everything together to thoroughly coat the noodles and beef with the rich sauce. Continue to heat on HIGH for an additional 5 to 10 minutes, just until the noodles are heated through.
⏱️ 10 min - 7
Finish by garnishing with the sliced green onions, a sprinkle of sesame seeds, and chili crisp oil if you desire some extra heat. Serve immediately. Do not leave the noodles sitting on the 'KEEP WARM' setting, as they will continue to absorb the sauce and may become dry.
⏱️ 5 min