Crockpot Mongolian Beef & Noodles

Ingredients

• 2 pounds thinly sliced chuck roast
• 4 tablespoons butter, for searing
• 1 cup low-sodium shoyu
• 1 cup brown sugar
• 1 cup low-sodium beef broth
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 12 ounces precooked yakisoba (lo mein) noodles (Fortune brand)
• Thinly sliced onions
• Green onions and sesame seeds, optional

Directions

• Season the beef with SPG or your favorite seasoning. Heat a skillet over high heat with the butter and sear the beef in small batches for 1-2 minutes per side. You're building color, not cooking it through.
• Transfer the beef to the crockpot. Deglaze the skillet with a splash of the measured beef broth, scrape up the browned bits, and pour everything into the crockpot.
• Add the remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, and black pepper. Stir gently.
• Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3.5 hours. Start checking early so the thin beef stays tender without falling apart.
• Mix the cornstarch with the cold water into a slurry. Stir the slurry into the sauce and cook on HIGH for 15-20 minutes, until thick and glossy.
• Slice the green onions into 1 inch pieces. Separate the precooked noodles and add them directly to the crockpot. Toss everything together and heat on HIGH for 5-10 minutes.
• Finish with sliced green onions, sesame seeds, and chili crisp oil if you want some heat, then serve immediately.

Don't leave the noodles sitting on KEEP WARM, they'll keep drinking up the sauce. From Stephen Kina on Instagram.