Crockpot Mongolian Beef & Noodles
Dive into a bowl of bliss with our Crockpot Mongolian Beef & Noodles! Juicy chuck roast melds perfectly with a rich, sweet-savory sauce, all while tender noodles soak up every delicious drop. Just set it and forget it—let your slow cooker work its magic while you enjoy the accolades!
Prep
15
min
Cook
300
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 Tbsp minced garlic (30 ml)
- 1 Tbsp grated ginger (15 ml)
- 1 thinly sliced onion
🥩Meat & Seafood(3)
- 1 cup low-sodium beef broth (240 ml)
- Your favorite beef seasoningoptional
- 2 lbs thinly sliced chuck roast (907 g)
🥛Dairy & Eggs(1)
- 2 Tbsp butter (28 g)
🫙Pantry Staples(5)
- 1 cup brown sugar (200 g)
- 2 Tbsp cornstarch + 2 Tbsp cold water (30 ml)
- 12 oz precooked noodles (Fortune Yakisoba) (340 g)
- 2 Tbsp rice vinegar (30 ml)
- 2 Tbsp sesame oil (30 ml)
🧂Spices & Seasonings(1)
- 1 tsp black pepper (5 ml)
📦Other(2)
- Green onions, sesame seeds & chili crispoptional
- ½ cup low-sodium shoyu (120 ml)
Nutrition (per serving)
Calories
1045
Protein
48g
Carbs
103g
Fat
49g
👨🍳 Instructions
- 1
Season beef and sear in butter over high heat, 1–2 minutes per side in batches. Just build color.
- 2
Add sliced onion and beef to crockpot. Deglaze skillet with a splash of beef broth and pour into crockpot.
- 3
Add remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, vinegar and pepper. Stir.
- 4
Cook on LOW 4–5 hours or HIGH 2½–3½ hours. Check early for tenderness.
- 5
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.
- 6
Cook on HIGH 10–15 minutes until sauce is thick and glossy.
- 7
Loosen noodles under hot water. Add to crockpot with 1-inch green onion pieces. Toss and heat 5–10 minutes.
- 8
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.
💡 Pro Tips
- ✓Sear beef for only 1-2 minutes per side to develop a flavorful Maillard crust without cooking the interior, since the meat will braise for 4-5 hours and tenderize further; over-searing at this stage risks drying out the exterior.timing1-2 minutes per side
- ✓Use a 1:1 ratio of cornstarch to cold water (2 Tbsp cornstarch per 2 Tbsp water) when thickening the sauce because this creates a slurry that prevents lumps and achieves glossy viscosity without clouding the sauce with excess starch.ingredient1:1 cornstarch-to-water ratio
- ✓Deglaze the sear skillet with broth immediately after searing to dissolve fond (browned meat proteins and sugars) into the liquid, capturing up to 30% more savory depth than skipping this step, since these compounds are flavorful but insoluble without liquid.technique30% flavor increase
- ✓Add noodles in the final 5-10 minutes on HIGH heat rather than during the LOW braise because starch molecules absorb liquid over time; extended braising causes noodles to hyperhydrate and lose structural integrity, turning mushy and blending into the sauce.timing5-10 minutes, HIGH heat only
- ✓Remove the crockpot from KEEP WARM immediately after serving because residual heat above 140°F continues gelatinizing noodle starches and driving liquid absorption, turning al dente noodles into a starchy paste within 15-20 minutes.technique140°F threshold, 15-20 minute degradation window
Share this recipe
Prep
15
min
Cook
300
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Mongolian Beef & Noodles
Dive into a bowl of bliss with our Crockpot Mongolian Beef & Noodles! Juicy chuck roast melds perfectly with a rich, sweet-savory sauce, all while tender noodles soak up every delicious drop. Just set it and forget it—let your slow cooker work its magic while you enjoy the accolades!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 Tbsp minced garlic (30 ml)
- 1 Tbsp grated ginger (15 ml)
- 1 thinly sliced onion
🥩Meat & Seafood(3)
- 1 cup low-sodium beef broth (240 ml)
- Your favorite beef seasoningoptional
- 2 lbs thinly sliced chuck roast (907 g)
🥛Dairy & Eggs(1)
- 2 Tbsp butter (28 g)
🫙Pantry Staples(5)
- 1 cup brown sugar (200 g)
- 2 Tbsp cornstarch + 2 Tbsp cold water (30 ml)
- 12 oz precooked noodles (Fortune Yakisoba) (340 g)
- 2 Tbsp rice vinegar (30 ml)
- 2 Tbsp sesame oil (30 ml)
🧂Spices & Seasonings(1)
- 1 tsp black pepper (5 ml)
📦Other(2)
- Green onions, sesame seeds & chili crispoptional
- ½ cup low-sodium shoyu (120 ml)
Nutrition (per serving)
Calories
1045
Protein
48g
Carbs
103g
Fat
49g
👨🍳 Instructions
- 1
Season beef and sear in butter over high heat, 1–2 minutes per side in batches. Just build color.
- 2
Add sliced onion and beef to crockpot. Deglaze skillet with a splash of beef broth and pour into crockpot.
- 3
Add remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, vinegar and pepper. Stir.
- 4
Cook on LOW 4–5 hours or HIGH 2½–3½ hours. Check early for tenderness.
- 5
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.
- 6
Cook on HIGH 10–15 minutes until sauce is thick and glossy.
- 7
Loosen noodles under hot water. Add to crockpot with 1-inch green onion pieces. Toss and heat 5–10 minutes.
- 8
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.
💡 Pro Tips
- ✓Sear beef for only 1-2 minutes per side to develop a flavorful Maillard crust without cooking the interior, since the meat will braise for 4-5 hours and tenderize further; over-searing at this stage risks drying out the exterior.timing1-2 minutes per side
- ✓Use a 1:1 ratio of cornstarch to cold water (2 Tbsp cornstarch per 2 Tbsp water) when thickening the sauce because this creates a slurry that prevents lumps and achieves glossy viscosity without clouding the sauce with excess starch.ingredient1:1 cornstarch-to-water ratio
- ✓Deglaze the sear skillet with broth immediately after searing to dissolve fond (browned meat proteins and sugars) into the liquid, capturing up to 30% more savory depth than skipping this step, since these compounds are flavorful but insoluble without liquid.technique30% flavor increase
- ✓Add noodles in the final 5-10 minutes on HIGH heat rather than during the LOW braise because starch molecules absorb liquid over time; extended braising causes noodles to hyperhydrate and lose structural integrity, turning mushy and blending into the sauce.timing5-10 minutes, HIGH heat only
- ✓Remove the crockpot from KEEP WARM immediately after serving because residual heat above 140°F continues gelatinizing noodle starches and driving liquid absorption, turning al dente noodles into a starchy paste within 15-20 minutes.technique140°F threshold, 15-20 minute degradation window