Plato principal
Slow Cooker Mongolian Beef Noodles
3 h 50 minPara 6Nutri-Score C€€
C
3 h 50 min
3 h 50 minSlow Cooker Mongolian Beef Noodles
receta de
CourtneyCahoon
@courtneyycahoon
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chuck roast (cut into 1½–2-inch chunks)Carne900 g
black pepper (ground)Especias1 g
saltEspecias1 g
low-sodium soy sauceDespensa120 ml
low-sodium beef brothDespensa120 ml- brown sugar (packed)Despensa60 g
- hoisin sauceDespensa60 ml
garlic (minced)Frutas y verduras3 piezas
ground gingerEspecias2 g- sesame oilDespensa15 ml
- sriracha (optional, to taste)Despensa15 ml
carrots (shredded)Frutas y verduras280 g- cornstarchDespensa16 g
cold waterOtro30 ml
ramen noodles (packs, seasoning discarded)Cereales4 piezas- chili sauce (for serving)Despensa15 ml
por ración
Nutrición
472kcal
- Carbohidratos
- 35 g
- Proteínas
- 34 g
- Grasas
- 22 g
lo que usará
Utensilios
Olla de cocción lenta
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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).
- Paso 4
Thicken the sauce
- Mix the cornstarch with the cold water.
- Stir the slurry into the slow cooker to thicken the sauce.
- Paso 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.
- Paso 6
Serve
- Serve hot, topped with sriracha and chili sauce to taste.
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