Cooked - Crockpot Mongolian Beef & Noodles

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crockpot Mongolian Beef & Noodles

1.0

2 lbs thinly sliced chuck roast

2 Tbsp butter

½ cup low-sodium shoyu

1 cup brown sugar

1 cup low-sodium beef broth

2 Tbsp minced garlic

1 Tbsp grated ginger

2 Tbsp sesame oil

2 Tbsp rice vinegar

1 tsp black pepper

1 thinly sliced onion

2 Tbsp cornstarch + 2 Tbsp cold water

12 oz precooked noodles (Fortune Yakisoba)

Green onions, sesame seeds & chili crisp

Your favorite beef seasoning

Season beef and sear in butter over high heat, 1–2 minutes per side in batches. Just build color.
Add sliced onion and beef to crockpot. Deglaze skillet with a splash of beef broth and pour into crockpot.
Add remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, vinegar and pepper. Stir.
Cook on LOW 4–5 hours or HIGH 2½–3½ hours. Check early for tenderness.
Remove 1 cup of sauce and bring to a boil in a saucepan. Mix cornstarch with cold water, whisk into boiling sauce until thickened, then return to crockpot.
Cook on HIGH 10–15 minutes until sauce is thick and glossy.
Loosen noodles under hot water. Add to crockpot with 1-inch green onion pieces. Toss and heat 5–10 minutes.
Finish with sesame seeds, green onions and chili crisp for heat!
Serve immediately! Don’t leave noodles on KEEP WARM or they’ll soak up the sauce.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥩Beef Dish

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 8h

Created last week

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