Harper 5★ Ratings
Times
- Prep time: 20 minutes
- Cook time: 6½–8½ hours / 3½ – 4½ hours
- Total time: 6 hours 50 minutes – 8 hours 50 minutes / 3 hours 50 minutes – 4 hours 5 minutes
Yield
Mongolian Beef & Noodles
Ingredients
- 2 lbs chuck roast, cut into 1½–2-inch chunks
- 1 tbsp avocado or vegetable oil
- ½ tsp black pepper
- ¼ tsp salt
- ½ cup low-sodium soy sauce
- ½ cup beef broth
- ⅓ cup packed brown sugar
- ¼ cup hoisin sauce
- 1 tbsp minced garlic
- 1 tsp ground ginger
- 1 tbsp sesame oil
- *1 tbsp sriracha
- 2 cups shredded carrots
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2–3 packages ramen noodles, seasoning packets discarded
- 3–4 green onions, sliced
- 1 tbsp sesame seeds
- *Chili crisp or chili oil
Instructions
- Cut 2 lbs chuck roast into chunks and season with ½ tsp black pepper and ¼ tsp salt. Heat 1 tbsp oil in a skillet and sear the beef for 1–2 minutes per side. Skip the sear if you’re short on time, but that extra flavor is worth it!
- Add the beef to slow cooker along with soy sauce, beef broth, brown sugar, hoisin sauce, minced garlic, ground ginger, sesame oil, sriracha, and shredded carrots.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fall-apart tender. Break the beef into bite-size pieces with two forks.
- Mix cornstarch with cold water and stir it into the slow cooker. Cover and cook on HIGH for another 10–15 minutes to thicken the sauce.
- Add 2–3 packages of ramen. Push the noodles into the sauce, cover, and cook another 10–15 minutes, stirring halfway through. Add an extra ¼–½ cup beef broth if needed.
- Toss everything together and finish with sliced green onions, sesame seeds, and chili crisp or chili oil.
Notes
Nutrition Info:
“Crockpot Mongolian Beef & Noodles,” Cool Kitchen, Bro, https://www.facebook.com/reel/1440798207928123.