Main Dishes · No. 93
Crockpot Mongolian Beef and Noodles
Seared chuck roast slow cooked in a sweet shoyu, ginger and garlic sauce, thickened, then tossed with yakisoba noodles. From 406 BBQ.
AsianDinner
Ingredients
- 2 lb chuck roast, thinly sliced
- Your favorite beef seasoning
- 2 tbsp butter
- 1/2 cup low-sodium shoyu (soy sauce)
- 1 cup brown sugar
- 1 cup low-sodium beef broth
- 2 tbsp minced garlic
- 1 tbsp grated ginger
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tsp black pepper
- 1 onion, thinly sliced
- 2 tbsp cornstarch mixed with 2 tbsp cold water
- 12 oz precooked yakisoba noodles (Fortune)
- Green onions, sesame seeds and chili crisp, to finish
Method
- Season the beef. Sear in butter over high heat in batches, 1 to 2 minutes a side. You only want color.
- Put the onion and beef in the crockpot. Deglaze the skillet with a splash of the broth and pour it in.
- Add the rest of the broth, shoyu, brown sugar, garlic, ginger, sesame oil, vinegar and pepper. Stir.
- Cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 1/2 hours. Check early for tenderness.
- Take out 1 cup of sauce and boil it in a saucepan. Whisk in the cornstarch slurry until thick. Pour it back in.
- Cook on HIGH 10 to 15 minutes until thick and glossy.
- Loosen the noodles under hot water. Add to the crockpot with 1-inch pieces of green onion. Toss and heat 5 to 10 minutes.
- Top with sesame seeds, green onions and chili crisp.
Notes
- Serve right away. Noodles left on Keep Warm soak up the sauce.
- Source: @406_bbq on Instagram.