Slow Cooker Mongolian Ground Beef Chow Mein

Imagine You come home after a long day, and you’re greeted by the tantalizing aroma of Mongolian Beef… but with a twist. Instead of the traditional strips of beef, you’ve got hearty ground beef, slow-cooked to perfection with a symphony of sauces and spices. And to top it off, it’s all mingled with chow mein noodles for that satisfying chew. This isn’t just dinner; it’s comfort in a bowl, ready to unwind your day with each flavorful bite.

Switching up the classic Mongolian Beef by using ground beef and a slow cooker makes this dish a practical choice for those bustling days. You just set it and forget it until dinner time rolls around. Pair it with a crisp cucumber salad for a refreshing side, or serve it over steamed rice to catch all that rich sauce. A sprinkle of sesame seeds or green onions adds the perfect final touch, enhancing the dish with freshness and texture.

Servings: 6

INGREDIENTS:

1 1/2 pounds ground beef

3 garlic cloves, minced

4 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for a little kick)

1/4 cup brown sugar

1/2 cup beef broth

1 large onion, thinly sliced

1 bag (14 oz) coleslaw mix (without dressing)

8 oz chow mein noodles, cooked according to package instructions

Sesame seeds and sliced green onions for garnish

DIRECTIONS:

Start by browning the ground beef in a skillet over medium-high heat. Add the minced garlic when the beef is nearly cooked to let it golden without burning. Once browned and crumbled, drain any excess fat and transfer the beef and garlic to the slow cooker.

In a mixing bowl, combine the soy sauce, hoisin sauce, sesame oil, ginger, black pepper, red pepper flakes (if using), brown sugar, and beef broth. Whisk these together until smooth, then pour over the beef in the slow cooker.

Add the sliced onions to the slow cooker, stirring everything to ensure the ingredients are well combined.

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until everything is tender and infused with flavor.

Roughly 30 minutes before you’re ready to eat, stir in the coleslaw mix to soften slightly, keeping a bit of its crunch …