Plat
Slow Cooker Mongolian Beef Noodles
3 h 50Pour 6Nutri-Score C€€
C
3 h 50
3 h 50Slow Cooker Mongolian Beef Noodles
recette de
CourtneyCahoon
@courtneyycahoon
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chuck roast (cut into 1½–2-inch chunks)Viandes900 g
black pepper (ground)Épices1 g
saltÉpices1 g
low-sodium soy sauceÉpicerie120 ml
low-sodium beef brothÉpicerie120 ml- brown sugar (packed)Épicerie60 g
- hoisin sauceÉpicerie60 ml
garlic (minced)Fruits et légumes3 morceaux
ground gingerÉpices2 g- sesame oilÉpicerie15 ml
- sriracha (optional, to taste)Épicerie15 ml
carrots (shredded)Fruits et légumes280 g- cornstarchÉpicerie16 g
cold waterAutres30 ml
ramen noodles (packs, seasoning discarded)Céréales4 morceaux- chili sauce (for serving)Épicerie15 ml
par portion
Nutrition
472kcal
- Glucides
- 35 g
- Protéines
- 34 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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).
- Étape 4
Thicken the sauce
- Mix the cornstarch with the cold water.
- Stir the slurry into the slow cooker to thicken the sauce.
- Étape 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.
- Étape 6
Serve
- Serve hot, topped with sriracha and chili sauce to taste.
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