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Crockpot Mongolian Beef & Noodles
Plato principal

Crockpot Mongolian Beef & Noodles

5 h 30 minPara 6Nutri-Score D€€
de @406bbq3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chuck roast (thinly sliced)Carne900 g
  • butter (for searing)Lácteos56 g
  • low-sodium soy sauceDespensa240 ml
  • brown sugarDespensa200 g
  • low-sodium beef brothDespensa240 ml
  • garlic (minced)Frutas y verduras6 piezas
  • ginger (grated)Frutas y verduras1 pieza
  • sesame oilDespensa30 ml
  • rice vinegarDespensa30 ml
  • black pepperEspecias2 g
  • cornstarchDespensa16 g
  • cold waterOtro30 ml
  • precooked lo mein noodlesCereales340 g
  • green onions (sliced into 1-inch pieces)Frutas y verduras3 piezas
  • sesame seeds (optional)Frutos secos y semillas5 g
  • chili crisp oil (optional)Despensa15 ml

por ración

Nutrición

508kcal

Carbohidratos
44 g
Proteínas
34 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla de cocción lenta
  • Sartén
  • Bol

paso a paso

Preparación

  1. Mix the sauce

    • Combine the beef broth, brown sugar, sesame oil, rice vinegar, ginger, garlic, black pepper and soy sauce.
    • Stir until the sugar dissolves.
    Paso 1

  2. Sear the beef

    • Season the chuck roast with salt, pepper and garlic or your favorite seasoning.
    • Heat the butter in a skillet over high heat and sear the beef in small batches for 1 to 2 minutes per side, building color without cooking it through.
    Paso 2

  3. Deglaze and load the slow cooker

    • Transfer the beef to the slow cooker.
    • Deglaze the skillet with a splash of the measured beef broth, scraping up the browned bits, and pour it into the slow cooker.
    • Add the remaining broth and the sauce mixture and stir gently.
    Paso 3

  4. Cook low and slow

    • Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3.5 hours.
    • Start checking early so the thin beef stays tender without falling apart.
    Paso 4

  5. Thicken the sauce

    • Mix the cornstarch with the cold water to make a slurry.
    • Stir the slurry into the sauce and cook on HIGH for 15 to 20 minutes, until thick and glossy.
    Paso 5

  6. Add the noodles

    • Slice the green onions into 1-inch pieces.
    • Separate the precooked noodles and add them directly to the slow cooker.
    • Toss everything together and heat on HIGH for 5 to 10 minutes.
    Paso 6

  7. Finish and serve

    • Top with the sliced green onions, sesame seeds and chili crisp oil if you want heat.
    • Serve immediately and avoid leaving the noodles on keep warm so they don't soak up the sauce.
    Paso 7
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