Crockpot Mongolian Beef and Noodles

This crockpot Mongolian beef is made with tender, thinly sliced chuck roast and yakisoba noodles coated in a rich, sweet and savory garlic-ginger sauce. The beef slow cooks until it's incredibly tender, then the noodles get tossed right into the thick, glossy sauce to soak up all that flavor. It's an easy way to make a takeout-style beef noodle dinner at home.

Why You'll Love This Viral Mongolian Beef Noodles Recipe

I've been seeing a ton of viral crockpot Mongolian beef recipes on TikTok and Instagram lately, but nothing looked as good as the one from @406_bbq. I loved the idea of combining thinly sliced chuck roast with noodles in a sweet and savory sauce, all made in the slow cooker for an easier version of Mongolian beef and noodles. I knew I had to give it a try, and it definitely didn't disappoint!

What I especially like about this recipe is how little hands-on cooking it requires. After searing the beef, the crockpot does most of the work, slowly cooking it in the sauce until it's tender. Then you just thicken the sauce and stir in the yakisoba noodles at the end. The noodles soak up all that delicious sauce, and you have an entire dinner ready without needing to cook anything else on the side.

Ingredients You'll Need

• 2 pounds chuck roast, cut into large chunks
• 2 tablespoons oil
• 1 white onion, thinly sliced
• ½ cup low sodium soy sauce
• 1 cup brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons grated ginger
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon black pepper
• 12 ounces yakisoba noodles
• 1 cup beef broth
• 2 tablespoons cornstarch plus 2 tablespoons water, mixed into a slurry
• Green onions, chili crisp, and sesame seeds, for garnish

Ingredient Notes

• Chuck roast: I use 2 pounds of chuck roast cut into chunks. I recommend cutting the beef into roughly 1½–2-inch pieces so they hold together during slow cooking. Chuck roast has enough marbling to become tender and juicy after several hours in the crockpot.
• Yakisoba noodles: I use 12 ounces of precooked yakisoba noodles, which only need a few minutes in the crockpot to heat through and absorb the sauce. Make sure you're using precooked noodles, not dried ones.
• Noodle substitutes: If you can't find yakisoba noodles, lo mein noodles, udon noodles, or ramen noodles (without the seasoning packet) are all great alternatives. You can even use spaghetti in a pinch. Just cook the noodles according to the package instructions, drain them, and stir them into the crockpot during the last few minutes. Be careful not to leave them in too long, or they can become mushy.
• Soy sauce: I recommend low-sodium soy sauce since we're using ½ cup in the sauce. Regular soy sauce can make the finished dish too salty.
• Brown sugar: This gives the Mongolian beef sauce its signature sweetness and helps balance the salty soy sauce, tangy rice vinegar, and savory garlic and ginger. I use 1 cup for a sweeter, takeout-style sauce, but you can reduce it slightly if you prefer.
• Cornstarch slurry: Mixing the cornstarch with cold water before whisking it into the hot cooking liquid prevents lumps and creates a thick, glossy sauce that coats the beef and noodles.

How to Make Slow Cooker Mongolian Beef Noodles

Step 1: Sear the Beef

Cut the chuck roast into roughly 1½–2-inch chunks. Heat the oil in a large skillet over medium-high heat. Add the beef in batches and sear on all sides until nicely browned. You don't need to cook it all the way through. Transfer the seared beef to your crockpot along with the thinly sliced onion.

Step 2: Make the Mongolian Beef Sauce

Pour the beef broth into the hot skillet and scrape up the browned bits from the bottom of the pan. Pour the broth into the crockpot, then add the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper. Stir everything together until the beef is coated in the sauce.

Step 3: Slow Cook the Beef

Cover the crockpot and cook on low for 5–6 hours, or until the chuck roast is fork-tender. The beef should be soft enough to pull apart easily with a fork, but still hold together in chunks.

Step 4: Thicken the the Sauce

Once the beef is tender, carefully remove 1 cup of the cooking liquid from the crockpot and transfer it to a small saucepan. Bring it to a gentle boil over medium heat.

In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth.

Slowly whisk the slurry into the simmering liquid and cook until thickened. Pour the thickened sauce back into the crockpot and gently stir to coat the beef. Cover and cook on high for another 5–10 minutes, until the sauce is thick and glossy.

Step 5: Add the Noodles

Add the precooked yakisoba noodles and green onions cut into 1-inch pieces to the crockpot. Gently toss everything together until the noodles are completely coated in the Mongolian beef sauce. Cook for about 5 more minutes, just until the noodles are heated through and have absorbed some of the sauce.

Step 6: Garnish and Serve

Spoon the Mongolian beef and noodles into bowls and top with sesame seeds, extra sliced green onions, and a little chili crisp if you like some heat. Serve immediately while the noodles are warm and saucy. Enjoy!

My Expert Tips for the Best Mongolian Beef Noodles

• Skim off excess fat. Chuck roast can release quite a bit of fat as it slow cooks. I recommend spooning off any oily layer floating on top of the cooking liquid before thickening the sauce so it doesn't turn out greasy.
• Use a large enough crockpot. A 5–6 quart slow cooker gives you enough room to mix in the noodles at the end without spilling sauce or breaking apart the tender beef.
• Skip the yakisoba seasoning packet. Some packages of yakisoba noodles come with a separate sauce packet. You won't need it since the homemade Mongolian beef sauce has plenty of flavor already.
• Balance the sauce before adding the noodles. If the sauce tastes too sweet, add another teaspoon or two of rice vinegar. If it's too salty, a splash of unsalted beef broth can help balance it out.
• Keep extra broth handy. The noodles will continue soaking up the sauce as they sit. If they start looking a little dry before serving, stir in a splash of warm beef broth to loosen everything up.

How to Store Mongolian Beef Noodles

• In the fridge: Store leftover Mongolian beef and noodles in an airtight container in the refrigerator for up to 3-4 days. The noodles will absorb more of the sauce as they sit, so don't be surprised if the leftovers are a little thicker the next day.
• In the freezer: I recommend freezing the Mongolian beef and sauce separately from the noodles for the best texture. Store in a freezer-safe container for up to 3 months. If you've already mixed everything together, you can still freeze it, but the noodles may become softer after thawing.
• To reheat: My favorite way to reheat the beef and noodles is in a skillet over medium-low heat with a splash of beef broth or water. Stir occasionally until heated through to 165°F. For individual servings, microwave in 1-minute intervals, stirring between each, until thoroughly heated.

Crockpot Mongolian Beef Noodles FAQs

What is Mongolian beef?

Mongolian beef is a popular Chinese-style restaurant dish made with tender beef coated in a sweet and savory sauce with soy sauce, garlic, ginger, and green onions. Despite its name, it's not a traditional Mongolian dish. Most restaurant versions use thinly sliced, stir-fried beef, but this recipe uses slow-cooked chuck roast and yakisoba noodles.

Is Mongolian beef spicy?

Mongolian beef is typically more sweet and savory than spicy, and this crockpot version is pretty mild. The garlic, ginger, and black pepper add plenty of flavor without much heat. If you like spicy food, I highly recommend adding chili crisp when serving. You can also stir in some red pepper flakes or sriracha.

Can I cook Mongolian beef on high instead of low?

Yes! You can cook this crockpot Mongolian beef on high if you're short on time. Start checking the beef after about 3-4 hours, and continue cooking until it's fork-tender. I prefer cooking chuck roast on low because it gives the connective tissue more time to break down, resulting in really tender beef.

Why is my slow cooker Mongolian beef tough?

If your Mongolian beef is still tough, it probably needs more time in the crockpot. Chuck roast contains connective tissue that takes several hours to break down. If the beef doesn't pull apart easily with a fork, cover the crockpot and continue cooking for another 30-60 minutes before checking again.

Can I use beef stew meat instead of chuck roast?

Yes, beef stew meat works well in this recipe since it's often cut from chuck roast or other slow-cooking cuts. Try to choose pieces with some marbling so they stay tender as they cook. I wouldn't recommend using lean cuts like sirloin for this recipe because they can dry out during several hours in the crockpot.

Is Mongolian beef gluten-free?

Traditional Mongolian beef isn't always gluten-free because regular soy sauce usually contains wheat. This recipe also uses wheat-based yakisoba noodles. To make a gluten-free version, substitute certified gluten-free tamari for the soy sauce and use gluten-free rice noodles instead. Be sure to check the labels on your beef broth and chili crisp, too.

What can I serve with Mongolian beef instead of noodles?

If you don't want to use noodles, this Mongolian beef is delicious served over steamed jasmine rice or fried rice. You can also pair it with steamed broccoli, sautéed green beans, or stir-fried vegetables. Just leave the yakisoba noodles out of the crockpot and spoon the tender beef and thickened sauce over your favorite side.

More Easy Beef Recipes

• Mongolian Ground Beef
• Beijing Beef (Panda Express Copycat)
• Beef Ramen Noodles
• Apple Cider Pot Roast
• Slow Cooker Beef Tips with Gravy