Crockpot Mongolian Beef & Noodles
Seared chuck roast slow-cooked in a sweet-savory soy-ginger sauce, thickened and tossed with yakisoba noodles.
| 900 g thinly sliced chuck roast | Season beef, sear in butter in batches | Deglaze skillet with broth | Add onion & beef to crockpot | Add broth, shoyu, sugar, aromatics; stir | Cook LOW 4–5 hrs or HIGH 2½–3½ hrs | Boil 1 cup sauce, whisk in slurry, return | Cook HIGH 10–15 min until glossy | Add noodles & green onion; heat 5–10 min | Top with seeds & chili crisp; serve |
| Your favorite beef seasoning | |||||||||
| 2 Tbsp butter | |||||||||
| a splash of low-sodium beef broth (from the 1 cup, to deglaze) | |||||||||
| 1 onion, thinly sliced | |||||||||
| low-sodium beef broth (the rest of the 1 cup) | |||||||||
| 120 ml low-sodium shoyu | |||||||||
| 200 g brown sugar | |||||||||
| 2 Tbsp minced garlic | |||||||||
| 1 Tbsp grated ginger | |||||||||
| 2 Tbsp sesame oil | |||||||||
| 2 Tbsp rice vinegar | |||||||||
| 1 tsp black pepper | |||||||||
| 2 Tbsp cornstarch | Whisk cornstarch & cold water | ||||||||
| 2 Tbsp cold water | |||||||||
| 340 g precooked noodles (Fortune Yakisoba) | |||||||||
| green onions, cut in 1-inch pieces | |||||||||
| sesame seeds & chili crisp |
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