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Crockpot Beef Lo Mein Recipe

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★★★★★

4.6 from 109 reviews

This Crockpot Beef Lo Mein is a comforting and flavorful slow-cooked dish combining tender flank steak, fresh vegetables, and savory sauce, served over perfectly cooked lo mein noodles. The beef is quickly seared for enhanced flavor before slow cooking with a blend of soy sauce, ginger, and garlic, creating a deliciously moist and tender meal that’s ideal for a hands-off dinner.

Ingredients

Scale

Beef and Marinade

  • 1½ pounds flank steak, thinly sliced against the grain
  • 1 tablespoon oil
  • 1 small onion, thinly sliced
  • 2 cups beef broth
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 3 cloves garlic, minced

Vegetables

  • 1 cup shredded carrots
  • 1 cup sliced bell peppers
  • 1 cup broccoli florets
  • 1 cup snow peas

Noodles and Thickener

  • 12 ounces lo mein noodles (or udon noodles or fettuccine), cooked and drained
  • ½ tablespoon cornstarch
  • ½ tablespoon cold water (for slurry)

Garnish

  • Scallions
  • Sesame seeds

Instructions

  1. Sear the beef: Heat the oil in a skillet over medium-high heat and quickly sear the thinly sliced flank steak until browned on the outside. The beef does not need to be fully cooked at this point, just browned to develop flavor.
  2. Transfer to slow cooker: Place the seared beef slices into the crockpot to prepare for slow cooking.
  3. Add aromatics and liquids: Add the sliced onion, beef broth, soy sauce, brown sugar, ground ginger, black pepper, minced garlic, shredded carrots, and sliced bell peppers to the slow cooker. Stir gently to combine.
  4. Slow cook: Cover the crockpot and cook on LOW heat for 4 to 5 hours, or until the beef is tender and infused with the flavors of the sauce.
  5. Add green vegetables: Stir in the broccoli florets and snow peas to the crockpot during the last portion of cooking to keep them crisp-tender.
  6. Prepare the cornstarch slurry: In a small bowl, mix the cornstarch with ½ tablespoon of cold water until smooth. Stir this slurry into the crockpot to thicken the sauce slightly.
  7. Add noodles and combine: Gently fold in the cooked and drained lo mein noodles, tossing everything together until the noodles are well coated with the sauce.
  8. Heat through and serve: Let the entire mixture heat for an additional 15 to 20 minutes in the slow cooker so flavors meld and the noodles warm through. Garnish with chopped scallions and sesame seeds before serving.

Notes

  • You can substitute flank steak with sirloin or skirt steak if preferred.
  • Using fresh vegetables like bell peppers, broccoli, and snow peas keeps the dish colorful and healthy.
  • If lo mein noodles are unavailable, udon noodles or fettuccine make good alternatives.
  • Make sure to cook noodles separately according to package instructions before adding to the crockpot to avoid mushy noodles.
  • The cornstarch slurry helps to thicken the sauce without making it too heavy.
  • For a spicier variation, add a teaspoon of chili garlic sauce or red pepper flakes.
  • This dish reheats well and tastes great as leftovers.

Keywords: Crockpot beef lo mein, slow cooker beef lo mein, easy beef noodle recipe, slow cooker dinner, Chinese beef recipe

Find it online: https://miarosetti.com/crockpot-beef-lo-mein-recipe/