This slow cooker Mongolian beef combines thinly sliced chuck roast with a sweet and savory sauce infused with ginger, garlic, and soy, then tossed with lo mein noodles for a restaurant-quality meal that requires only 4-5 hours of hands-off cooking.
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In a large pitcher or bowl, combine low-sodium beef broth, brown sugar, soy sauce, sesame oil, rice vinegar, minced ginger, minced garlic, and black pepper. Whisk until the sugar is dissolved.
Season the thinly sliced chuck roast generously with your favorite beef seasoning.
In a large skillet over high heat, melt the butter. Sear the beef in batches for 1-2 minutes per side to develop color.
Place the sliced onions in the bottom of the slow cooker. Add the seared beef on top, then pour the prepared sauce over everything.
Cover and cook on LOW for 4 to 5 hours.
Once the beef is tender, remove about a cup of the cooking liquid. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Whisk the slurry into the reserved cooking liquid until smooth, then pour it back into the slow cooker and stir to combine.
Add the sliced green onions and precooked lo mein noodles to the slow cooker. Gently toss everything together to coat the noodles in the thickened sauce.
Serve immediately, garnished with additional sliced green onions, sesame seeds, crispy fried onions, and a drizzle of chili crisp oil if desired.
Store leftovers in an airtight container for up to 3 days; reheat gently on low heat with a splash of broth to restore sauce consistency.
slow cooker · large skillet
Chuck roast works best for slow cooking because it becomes tender and shreds easily. Flank steak or brisket are acceptable alternatives, though cooking time may vary slightly.
Cook on LOW for 4 to 5 hours until the beef is very tender and easily breaks apart with a fork.
Yes. Prepare and refrigerate the sauce and seared beef overnight, then cook as directed. Store leftovers in an airtight container for up to 3 days, and reheat gently on low heat with a splash of broth.
Substitute vegetable oil or olive oil (use 1-2 tbsp), though sesame oil adds authentic flavor. You can also reduce the amount of soy sauce slightly to balance saltiness.
Yes. Use an equal amount of arrowroot powder, tapioca starch, or potato starch mixed with cold water in the same 1:1 ratio (2 tbsp each).
