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Spicy crockpot Mongolian beef and noodles with onions and green onions
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Spicy Crockpot Mongolian Beef & Noodles

Ingredients

  • 2 lb boneless chuck roast thinly sliced against the grain
  • 1 medium white onion sliced
  • 2 tbsp butter or neutral oil
  • ½ cup low-sodium soy sauce
  • ½ cup packed brown sugar
  • 1 cup low-sodium beef broth
  • 2 tbsp minced garlic
  • 1 tbsp freshly grated ginger
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tsp black pepper
  • 1½ tbsp chili garlic sauce or sambal oelek
  • 1 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 12 oz lo mein noodles Chinese egg noodles, or fresh yakisoba noodles
  • 5 –6 green onions sliced
  • Sesame seeds optional
  • Chili crisp optional for serving

Instructions

Sear the beef.

  • Slice the chuck fairly thin, about ¼ inch, against the grain. Heat the butter or oil in a skillet over medium-high heat. Working in batches, sear the beef for about 1 minute per side. You're just browning it, not cooking it through.

Load the crockpot.

  • Put the sliced white onion on the bottom, then add the seared beef.

Make the Mongolian sauce.

  • Whisk together the soy sauce, brown sugar, beef broth, garlic, ginger, sesame oil, rice vinegar, black pepper, chili garlic sauce, and red pepper flakes. Pour it over the beef and onions.

Slow cook.

  • Cover and cook on LOW for 4–5 hours. Start checking around 4 hours. Once the beef is tender, there's no advantage to cooking the hell out of it.

Thicken the sauce.

  • Whisk together 2 tbsp cornstarch + 2 tbsp cold water. Stir the slurry into the crockpot. Turn it to HIGH for 15–20 minutes, until the sauce gets glossy and thickens.

Add the noodles.

  • If you're using fresh/precooked lo mein or yakisoba, add them directly to the crockpot and toss everything together. Let them heat in the sauce for 5–10 minutes.
  • If you bought dry noodles, cook them separately according to the package directions, drain them, and then toss them into the crockpot. Don't try to slow-cook dry noodles in the sauce.

Finish it.

  • Stir in most of the green onions. Taste the sauce and adjust the heat if necessary. Top each bowl with the remaining green onion, sesame seeds, and chili crisp if you want more kick.

🌶️ Our spice level

  • The 1½ tbsp chili garlic sauce + 1 tsp red pepper flakes should give this a noticeable medium heat.

Video

@jefsmk

Spicy crockpot Mongolian beef and noodles. This one turned out damn good. Sweet, savory, a little spicy, and all the onions cooked down into the sauce giving it almost a French onion soup vibe. Next time: more heat and a little more cook time to get the beef fall-apart tender. Full recipe in the first comment. #MongolianBeef #CrockpotRecipes #SpicyFood #Noodles #SmekerBuilt

♬ Cooking - SILVANA INSPIRA