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Slow Cooker Mongolian Beef Noodles
3 Std. 50 Min.Für 6Nutri-Score C€€
C
3 Std. 50 Min.
3 Std. 50 Min.Slow Cooker Mongolian Beef Noodles
rezept von
CourtneyCahoon
@courtneyycahoon
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
chuck roast (cut into 1½–2-inch chunks)Fleisch900 g
black pepper (ground)Gewürze1 g
saltGewürze1 g
low-sodium soy sauceVorräte120 ml
low-sodium beef brothVorräte120 ml- brown sugar (packed)Vorräte60 g
- hoisin sauceVorräte60 ml
garlic (minced)Obst & Gemüse3 Stücke
ground gingerGewürze2 g- sesame oilVorräte15 ml
- sriracha (optional, to taste)Vorräte15 ml
carrots (shredded)Obst & Gemüse280 g- cornstarchVorräte16 g
cold waterAndere30 ml
ramen noodles (packs, seasoning discarded)Getreide4 Stücke- chili sauce (for serving)Vorräte15 ml
pro Portion
Nährwerte
472kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 34 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Schongarer
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the beef
- Cut the chuck roast into 1½–2-inch chunks.
- Season with the black pepper and salt.
- Optional: sear the beef first for extra flavor.
- Schritt 2
Mix the sauce
- In the slow cooker, combine the soy sauce, beef broth, brown sugar, hoisin sauce, sesame oil, garlic and ground ginger.
- Add the shredded carrots and stir everything together.
- Schritt 3
Slow cook the beef
- Add the beef to the slow cooker and stir to coat.
- Cover and cook on high for 3.5 hours (or on low for 5–6 hours).
- Schritt 4
Thicken the sauce
- Mix the cornstarch with the cold water.
- Stir the slurry into the slow cooker to thicken the sauce.
- Schritt 5
Cook the noodles
- Add the ramen noodles to the slow cooker, adding extra broth if needed so they are covered.
- Cover and cook until the noodles are tender.
- Schritt 6
Serve
- Serve hot, topped with sriracha and chili sauce to taste.
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