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Slow Cooker Mongolian Beef Noodles
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Slow Cooker Mongolian Beef Noodles

3 h 50 minServes 6Nutri-Score C€€
from @courtneyycahoon2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (cut into 1½–2-inch chunks)Meat900 g
  • black pepper (ground)Spices1 g
  • saltSpices1 g
  • low-sodium soy saucePantry120 ml
  • low-sodium beef brothPantry120 ml
  • brown sugar (packed)Pantry60 g
  • hoisin saucePantry60 ml
  • garlic (minced)Produce3 pieces
  • ground gingerSpices2 g
  • sesame oilPantry15 ml
  • sriracha (optional, to taste)Pantry15 ml
  • carrots (shredded)Produce280 g
  • cornstarchPantry16 g
  • cold waterOther30 ml
  • ramen noodles (packs, seasoning discarded)Grains4 pieces
  • chili sauce (for serving)Pantry15 ml

per serving

Nutrition

472kcal

Carbs
35 g
Proteins
34 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Mixing bowl

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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).
    Step 3

  4. Thicken the sauce

    • Mix the cornstarch with the cold water.
    • Stir the slurry into the slow cooker to thicken the sauce.
    Step 4

  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.
    Step 5

  6. Serve

    • Serve hot, topped with sriracha and chili sauce to taste.
    Step 6
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