Slow Cooker Mongolian Beef Noodles feature tender chuck roast, broccoli, and noodles tossed in a rich, sweet and savory sauce. Perfect for easy family dinners!

This is an image of slow cooker mongolian beef noodles and broccoli in a blue slow cooker with tongs resting in the crockpot.
This is an image of slow cooker mongolian beef noodles and broccoli in a blue slow cooker with tongs resting in the crockpot.

Slow Cooker Mongolian Beef Noodles

Taylor Jackzen
These Slow Cooker Mongolian Beef Noodles are the ultimate easy, takeout-inspired dinner! Tender, fall-apart chuck roast is slow cooked in a rich, sweet and savory sauce made with soy sauce, garlic, ginger, and brown sugar, then tossed with chewy noodles and tender-crisp broccoli. Everything gets coated in that delicious, sticky Mongolian beef sauce for a comforting, flavor-packed meal that requires minimal hands-on effort. It's a family-friendly dinner that's perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Servings 6

Equipment

  • Slow Cooker

Ingredients
  

For the Mongolian Beef

  • 2 lbs boneless chuck roast
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 1/2 cup packed brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 5 cloves garlic minced
  • 1 tbsp freshly grated ginger
  • 2 tbsp cornstarch + 2 tbsp cold water for thickening

For the Noodles

  • 12 oz lo mein noodles
  • 12 oz broccoli florets
  • 1 tbsp butter optional, for finishing
  • 3 green onions thinly sliced
  • 1 tbsp sesame seeds

Instructions
 

  • Add the chuck roast to the bottom of a 6-quart slow cooker.
  • In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger.
  • Pour the sauce over the beef and toss to coat.
  • Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and easily shreds.
  • Using two forks, shred the beef directly in the slow cooker into bite-sized pieces.
  • In a small bowl, whisk together the cornstarch and cold water until smooth.
  • Stir the slurry into the slow cooker, making sure it mixes evenly into the liquid.
  • Cover and cook on HIGH for an additional 15–25 minutes, or until the sauce thickens slightly and becomes glossy.
  • Taste the beef and sauce, then season with salt as needed. Keep in mind that the soy sauce already adds a good amount of saltiness, so start with a small amount and adjust to taste.
  • While the sauce thickens, bring a large pot of water to a boil.
  • Add the lo mein noodles and cook according to package instructions. During the final 2–3 minutes of cooking, add the broccoli florets directly to the pot with the noodles. Continue cooking until the noodles are al dente and the broccoli is bright green and tender-crisp.
  • Drain the noodles and broccoli well.
  • Add the cooked noodles and broccoli directly to the slow cooker with the shredded beef and thickened sauce.
  • Toss gently until everything is evenly coated in the rich Mongolian beef sauce.
  • For a silkier finish, stir in 1 tablespoon of butter. If the noodles absorb too much sauce, add a splash of warm beef broth or water to loosen everything.
  • Divide the Mongolian beef noodles and broccoli among bowls. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!