Slow Cooker Mongolian Beef & Noodles
Slow cooker Mongolian beef is an easy dinner made with tender beef cooked in a sweet and savory Mongolian-style sauce and served with noodles. Using beef stew meat makes this recipe especially simple—just let the slow cooker do the work until the beef is tender, then add the noodles for a cozy family dinner.
It’s an easy, comforting dinner with plenty of savory-sweet flavor and very little hands-on work.
Ingredients
Beef
Mongolian-Style Sauce
To Finish
How to Make Slow Cooker Mongolian Beef
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Gather the Ingredients
Measure and prepare all of your ingredients. Cut the chuck roast into bite-sized pieces and pat the beef dry.
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Brown the Beef
Melt the butter in a large skillet over medium-high heat. Add the beef in batches so the pan isn't overcrowded. Let it sear without moving it too much, turning as needed until several sides develop a deep brown crust. Transfer the browned beef to the slow cooker.
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Make the Sauce
Add the soy sauce, beef broth, brown sugar, garlic, ginger, rice vinegar, sesame oil, and black pepper to the slow cooker. Stir to combine and coat the beef.
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Slow Cook the Beef
Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is very tender.
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Thicken the Sauce
Whisk together the cornstarch and cold water until smooth. Stir the slurry into the slow cooker. Cover and cook on High for another 15–20 minutes, or until the sauce has thickened.
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Cook the Noodles
Near the end of the cooking time, prepare the noodles according to the package directions. Drain well, then add them to the slow cooker with the beef and sauce. Gently toss until the noodles are evenly coated and warmed through.
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Add the Noodles
Stir the noodles into the beef and sauce. If you're using precooked noodles, cook just until they're warmed through and coated in sauce. If using another type of noodle, prepare it according to the package directions before adding it to the slow cooker.
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Finish & Serve
Divide the beef and noodles among bowls. Spoon extra sauce over the top and finish with sliced green onions and sesame seeds.
Note
Don't skip the sear: Browning the beef first adds a lot of flavor to the finished sauce. You don't need to cook the beef through—just develop a good crust.
Adjust the sweetness: If you prefer a sweeter Mongolian-style sauce, increase the brown sugar to 3/4 cup. I wouldn't start with the full cup from the original version.
Choose Your Noodles: Wide rice noodles, ramen noodles, or lo mein noodles all work well in this recipe. Cook them separately according to the package directions before adding them to the slow cooker so they don't become overly soft.
Add Vegetables: Broccoli, sliced bell peppers, or snap peas would be good additions. Add quick-cooking vegetables toward the end so they don't become too soft.
The sauce will continue to thicken as it cools.
More Easy Dinner Recipes
If you love this slow cooker Mongolian beef, browse our Slow Cooker Recipes for more easy dinners that do most of the work for you.
Make It Gluten-Free
Use gluten-free tamari instead of soy sauce and choose gluten-free noodles. Also verify that your beef broth and other packaged ingredients are gluten-free.
