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Crockpot Mongolian Beef & Noodles

Tender chuck roast slow-cooked in a sweet and savory Mongolian-style sauce, tossed with lo mein noodles. Seared for extra color, then the crockpot does the work.
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Cook Time 5 hours

Ingredients
  

  • 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 garlic minced
  • 1 tablespoon ginger grated
  • 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
  • green onions sliced
  • sesame seeds optional
  • SPG or favorite seasoning for seasoning the beef
  • chili crisp oil optional, for heat

Instructions
 

  • Season the 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 the browned bits, and pour everything into the crockpot.
  • Add the remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, rice vinegar, 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 the cold water. 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 pieces.
  • 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.

Notes

Don't leave the noodles sitting on KEEP WARM; they'll keep absorbing the sauce. Crockpot Series Episode 7 by 406 BBQ. The original caption says to mix the cornstarch slurry with "a cup of broth" in step 5, but the ingredient list specifies 2 tablespoons cold water; the ingredient list was used.