Crockpot Mongolian Beef and Noodles
Tender chuck roast seared to perfection and slow-cooked in a sweet and savory Mongolian-style sauce, tossed with lo mein noodles for an effortless weeknight dinner.
Ingredients
- 2 pounds chuck roast, thinly sliced
- 4 tablespoons butter
- 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
- 12 ounces precooked lo mein noodles
- sliced green onions
- sesame seeds
Preparation
- 1
Season the beef and sear in a skillet with butter over high heat for 1-2 minutes per side until browned.
- 2
Place beef into the crockpot. Deglaze the skillet with some beef broth, scraping up browned bits, and pour into the crockpot.
- 3
Add remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, and black pepper. Stir gently.
- 4
Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3.5 hours.
- 5
Mix cornstarch with a cup of broth and stir into the crockpot. Cook on HIGH for 15-20 minutes until the sauce is glossy.
- 6
Add green onions and precooked lo mein noodles to the crockpot. Toss to coat and heat on HIGH for 5-10 minutes.
- 7
Serve hot, garnished with extra green onions and sesame seeds.
