Skip to content
Menu
Crockpot Mongolian Beef & Noodles
Hoofdgerecht

Crockpot Mongolian Beef & Noodles

5 u 30 minVoor 6Nutri-Score D€€
van @406bbq3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chuck roast (thinly sliced)Vlees900 g
  • butter (for searing)Zuivel56 g
  • low-sodium soy sauceVoorraadkast240 ml
  • brown sugarVoorraadkast200 g
  • low-sodium beef brothVoorraadkast240 ml
  • garlic (minced)Groente en fruit6 stukken
  • ginger (grated)Groente en fruit1 stuk
  • sesame oilVoorraadkast30 ml
  • rice vinegarVoorraadkast30 ml
  • black pepperKruiden en specerijen2 g
  • cornstarchVoorraadkast16 g
  • cold waterOverig30 ml
  • precooked lo mein noodlesGranen340 g
  • green onions (sliced into 1-inch pieces)Groente en fruit3 stukken
  • sesame seeds (optional)Noten en zaden5 g
  • chili crisp oil (optional)Voorraadkast15 ml

per portie

Voedingswaarden

508kcal

Koolhydraten
44 g
Eiwitten
34 g
Vetten
22 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Slowcooker
  • Koekenpan
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7
Download Mezze