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