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Slow Cooker Mongolian Beef Noodles

Tender, melt-in-your-mouth shredded beef slow-cooked in a savory soy-ginger glaze and tossed with wide ribbon noodles.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American-Chinese, Asian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Beef & Marinade
  • 2.5 lbs beef chuck roast cut into chunks
  • 0.5 cup cornstarch for coating beef
  • 2 tbsp olive oil
  • 0.75 cup soy sauce low sodium
  • 0.75 cup water or beef broth
  • 0.75 cup brown sugar packed
  • 1 tbsp fresh ginger grated
  • 4 cloves garlic minced
  • 1 tbsp sesame oil
Assembly
  • 1 lb wide egg noodles or pappardelle
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 tbsp sesame seeds garnish
  • 0.25 cup cilantro chopped

Equipment

  • Slow Cooker / Crockpot
  • Large skillet (for searing)
  • Large Pot (for boiling noodles)
  • Whisk
  • Tongs

Method
 

  1. Cut beef into 2-inch chunks. Toss in a bowl with 1/2 cup cornstarch until evenly coated.
  2. Heat olive oil in a skillet over medium-high heat. Sear beef in batches until browned on all sides. Transfer to slow cooker.
  3. Whisk together soy sauce, water, brown sugar, ginger, garlic, and sesame oil. Pour over beef.
  4. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until meat shreds easily.
  5. Remove beef and shred with two forks. Whisk cornstarch slurry into the sauce in the slow cooker.
  6. Cook sauce on HIGH (uncovered) for 15 minutes to thicken. Return beef to sauce.
  7. Cook noodles according to package instructions. Drain.
  8. Toss noodles with the beef and sauce. Garnish with sesame seeds and cilantro.

Notes

For a spicy kick, add 1 tsp of red pepper flakes or serve with chili crisp oil. Store leftovers in the fridge for up to 3 days.