Crockpot Mongolian Beef & Noodles
Indulge in the mouthwatering flavors of our Crockpot Mongolian Beef & Noodles! This dish features a succulent chuck roast simmered to perfection in a delightful blend of soy sauce, brown sugar, and garlic, all served over a bed of tender noodles. Let your slow cooker do the magic while you savor the irresistible aroma that fills your kitchen!
Prep
15
min
Cook
300
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 tablespoons minced garlic (30 ml)
- 1 tablespoon grated ginger (15 ml)
- 2 tablespoons cold water (30 ml)
🥩Meat & Seafood(2)
- 1 cup low-sodium beef broth (240 ml)
- 2 pounds thinly sliced chuck roast (907 g)
🥛Dairy & Eggs(1)
- 4 tablespoons butter, for searing (56 g)
🫙Pantry Staples(5)
- 1 cup brown sugar (200 g)
- 2 tablespoons cornstarch (30 ml)
- 12 ounces precooked lo mein noodles (340 g)yakisoba noodles
- 2 tablespoons rice vinegar (30 ml)
- 2 tablespoons sesame oil (30 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon black pepper (5 ml)
📦Other(3)
- Sliced green onionsoptional
- Sesame seeds, optionaloptional
- 1 cup low-sodium shoyu (240 ml)
Nutrition (per serving)
Calories
1160
Protein
50g
Carbs
116g
Fat
53g
👨🍳 Instructions
- 1
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.
- 2
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.
- 3
Add the 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. Start checking early so the thin beef stays tender without falling apart.
- 5
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.
- 6
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.
- 7
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.
💡 Pro Tips
- ✓Sear beef at high heat for only 1-2 minutes per side to develop a Maillard crust without raising internal temperature above 110°F, ensuring the thin slices don't overcook during the 4-5 hour braise and remain tender rather than stringy.technique1-2 minutes per side, internal temp stays <110°F
- ✓Deglaze the skillet with broth immediately after searing because the fond (browned bits) contains concentrated umami compounds that dissolve in liquid but will set permanently once cooled, losing 60-70% of flavor intensity.timingDeglaze immediately while pan is 350°F+
- ✓Use a cornstarch slurry ratio of 1 tablespoon cornstarch per 1 cup liquid (1:1 ratio by weight) rather than all-purpose flour, because cornstarch gelatinizes at 140-150°F and thickens instantly on HIGH, while flour requires 212°F and creates a chalky mouthfeel in Asian sauces.ingredient1:1 cornstarch-to-liquid ratio by weight
- ✓Add precooked noodles directly to the crockpot on HIGH for 5-10 minutes maximum, then serve immediately because noodles continue absorbing liquid at 180°F+ and will turn mushy after 15 minutes (starch granules swell to 300-400% their original size).timing5-10 minutes on HIGH, serve immediately
- ✓Balance your sauce with the 1:1 ratio of shoyu (salty, umami-forward) to brown sugar (sweet, caramelized notes) plus rice vinegar to create a rounded sweet-salty-sour profile that prevents the sauce from tasting one-dimensional or overly cloying after 4+ hours of reduction.ingredient1 cup shoyu : 1 cup brown sugar ratio
Share this recipe
Prep
15
min
Cook
300
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Mongolian Beef & Noodles
Indulge in the mouthwatering flavors of our Crockpot Mongolian Beef & Noodles! This dish features a succulent chuck roast simmered to perfection in a delightful blend of soy sauce, brown sugar, and garlic, all served over a bed of tender noodles. Let your slow cooker do the magic while you savor the irresistible aroma that fills your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 tablespoons minced garlic (30 ml)
- 1 tablespoon grated ginger (15 ml)
- 2 tablespoons cold water (30 ml)
🥩Meat & Seafood(2)
- 1 cup low-sodium beef broth (240 ml)
- 2 pounds thinly sliced chuck roast (907 g)
🥛Dairy & Eggs(1)
- 4 tablespoons butter, for searing (56 g)
🫙Pantry Staples(5)
- 1 cup brown sugar (200 g)
- 2 tablespoons cornstarch (30 ml)
- 12 ounces precooked lo mein noodles (340 g)yakisoba noodles
- 2 tablespoons rice vinegar (30 ml)
- 2 tablespoons sesame oil (30 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon black pepper (5 ml)
📦Other(3)
- Sliced green onionsoptional
- Sesame seeds, optionaloptional
- 1 cup low-sodium shoyu (240 ml)
Nutrition (per serving)
Calories
1160
Protein
50g
Carbs
116g
Fat
53g
👨🍳 Instructions
- 1
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.
- 2
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.
- 3
Add the 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. Start checking early so the thin beef stays tender without falling apart.
- 5
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.
- 6
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.
- 7
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.
💡 Pro Tips
- ✓Sear beef at high heat for only 1-2 minutes per side to develop a Maillard crust without raising internal temperature above 110°F, ensuring the thin slices don't overcook during the 4-5 hour braise and remain tender rather than stringy.technique1-2 minutes per side, internal temp stays <110°F
- ✓Deglaze the skillet with broth immediately after searing because the fond (browned bits) contains concentrated umami compounds that dissolve in liquid but will set permanently once cooled, losing 60-70% of flavor intensity.timingDeglaze immediately while pan is 350°F+
- ✓Use a cornstarch slurry ratio of 1 tablespoon cornstarch per 1 cup liquid (1:1 ratio by weight) rather than all-purpose flour, because cornstarch gelatinizes at 140-150°F and thickens instantly on HIGH, while flour requires 212°F and creates a chalky mouthfeel in Asian sauces.ingredient1:1 cornstarch-to-liquid ratio by weight
- ✓Add precooked noodles directly to the crockpot on HIGH for 5-10 minutes maximum, then serve immediately because noodles continue absorbing liquid at 180°F+ and will turn mushy after 15 minutes (starch granules swell to 300-400% their original size).timing5-10 minutes on HIGH, serve immediately
- ✓Balance your sauce with the 1:1 ratio of shoyu (salty, umami-forward) to brown sugar (sweet, caramelized notes) plus rice vinegar to create a rounded sweet-salty-sour profile that prevents the sauce from tasting one-dimensional or overly cloying after 4+ hours of reduction.ingredient1 cup shoyu : 1 cup brown sugar ratio