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7 Amazing Slow Cooker Mongolian Beef with Noodles

Slow Cooker Mongolian Beef with Noodles
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This Slow Cooker Mongolian Beef with Noodles recipe brings you a warm and nourishing soup experience. Let the slow cooker do the work for a comforting meal perfect for any day.

Ingredients

Scale
  • 2 pounds flank steak, thinly sliced against the grain
  • 1 cup soy sauce (low sodium preferred)
  • 1 cup beef broth
  • 1/2 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional, for a little warmth)
  • 1 cup water
  • 1/4 cup cornstarch
  • 12 ounces egg noodles
  • 4 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Place the sliced flank steak into your slow cooker.
  2. In a separate bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
  3. Pour the sauce mixture over the beef in the slow cooker.
  4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is tender.
  5. About 30 minutes before serving, mix the water and cornstarch in a small bowl to create a slurry.
  6. Stir the cornstarch slurry into the slow cooker. Stir gently to combine.
  7. Cook on high for the remaining 30 minutes, or until the sauce has thickened to your liking.
  8. While the sauce thickens, cook the egg noodles according to package directions. Drain well.
  9. Serve the Mongolian beef and sauce over the warm egg noodles.
  10. Garnish with sliced green onions and sesame seeds before serving your comforting soup.

Notes

  • Thinly slicing the beef across the grain helps keep it tender after slow cooking.
  • You can adjust the brown sugar to make the sauce sweeter or less sweet.
  • For a deeper flavor, try substituting some of the beef broth with dark beer.

Nutrition

Find it online: https://spoonsprout.com/slow-cooker-mongolian-beef-with-noodles/