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Traditional Mongolian Beef is characterized by its mouth-watering sauce and juicy strips of meat, but how about we change things up a little? Substituting ground beef for the traditional flank steak and placing the whole thing in a slow cooker results in a more homey and tasty dish that is ideal for days when you’re on the go. And a large bowl of chow mein is the most reassuring thing ever. When you combine the two, you get a dish that is simple to prepare, full of flavor, and sure to please everyone in your family.
This one-dish treat is filling enough on its own, but if you’re looking for more, try serving it over steamed rice so the rice can absorb up all the flavorful sauce. As a delightful side dish, a cool cucumber salad would be perfect to offset the heat of the main course. Sesame seeds or chopped green onions, for example, can bring out the flavors to their fullest.
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Mongolian ground beef chow mein in a slow cooker, with 6 servings
The recipe calls for 1.5 pounds of ground beef.
– Three minced garlic cloves
1/4 cup of soy sauce
– hoisin sauce (two teaspoons) – sesame oil (one tablespoon)
– One tablespoon of freshly grated ginger
– A quarter teaspoon of black pepper
If you’re looking for a little heat, add 1/4 teaspoon of red pepper flakes.
Ingredients
brown sugar, 1/4 cup
– 1/2 cup of beef broth – 1 big onion, thinly sliced – 1 14 oz bag of coleslaw mix (dressing not included)
eight ounces of chow mein noodles, prepared according to package directions
– Garnish with sliced green onions and sesame seeds
How to Follow
1. Preheat a pan over medium-high heat and brown the ground meat. Toss in the minced garlic halfway through for a golden brown finish (not burned, though). After crumbling the meat, remove extra fat and add the beef and garlic to a slow cooker. Cook until done.
2. mix the soy sauce, hoisin sauce, sesame oil, fresh ginger, black pepper, red pepper flakes (if desired), brown sugar, and beef broth in a small bowl and whisk to mix. After the meat has been slow-cooked, pour the delicious sauce over it.
Third, mix in the thinly sliced onions and continue to stir until the flavors combine.
4. Cook, covered, for four to five hours on low heat or two to three hours on high heat.
5. Add the coleslaw mix about half an hour before you announce dinnertime. It will become soft while retaining a slight crunch from this method of cooking.
6. The cooked chow mein noodles should be tossed in with the sauce right before serving and mixed well to coat.
7. Top with some green onions and sesame seeds for a garnish, and you have a dinner that your family will want you to make again and again.
To make this recipe less spicy, just leave out the red pepper flakes. This is a great option for people who have a sensitive taste at home.
– A Not a lover of beef? For a healthier alternative, try ground chicken or turkey instead.
During the last hour of simmering, add some carrots, snap peas, or bell peppers if you want to sneak in extra vegetables.
The next day, for a lighter but just as delicious lunch, use the leftovers (if any!) to stuff lettuce wraps with delectable ingredients.
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Everyone, have fun slow cooking! Adding some flavor to your Thursday dinner routine is as easy as making this Slow Cooker Mongolian Ground Beef Chow Mein. It’s sure to be a hit with everyone.
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