Author
Stephen Kina
Prep Time
10 minutes
Cooking Time
4 hours
Total Time
4 hours, 10 minutes
Servings
4 - 6
Ingredients
- 2 lbs. thinly sliced chuck roast
- 4 Tbsp. butter, for searing
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 1 cup low-sodium beef broth
- 2 Tbsp. minced garlic
- 1 Tbsp. grated ginger
- 2 Tbsp. sesame oil
- 2 Tbsp. rice vinegar
- 1 tsp. black pepper
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
- 12 oz. precooked yakisoba (lo mein) noodles.
- 1 thinly sliced onions
- Green onions and Sesame seeds for garnish, optional
Instructions
- Season your beef with 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 those browned bits, and pour everything into the crockpot.
- Add the remaining broth, soy sauce, 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 slurry with a cup of broth. 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 piece. 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.
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