Slow Cooker Beef Lo Mein
This Slow Cooker Beef Lo Mein brings takeout night home with tender beef, savory sauce, and colorful veggies, all made easy in your slow cooker.
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Ingredients
- 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
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup broccoli florets
- 1 cup snow peas
- 12 ounces lo mein noodles udon noodles or fettuccine, cooked and drained
- ½ tablespoon cornstarch
- Scallions and sesame seeds for garnish
Instructions
- Step 1: Sear the beef - Heat the oil in a skillet over medium high heat. Add the thinly sliced flank steak and quickly sear it just until the outside is browned. You are not cooking it all the way through here. You are just giving it a little color and flavor to build on later.
- Step 2: Add the beef to the slow cooker - Transfer the seared beef into the slow cooker. Make sure you scrape any flavorful bits from the pan into the cooker too. That is good stuff.
- Step 3: Build the sauce and base - Add the onion, beef broth, soy sauce, brown sugar, ground ginger, black pepper, garlic, shredded carrots, and sliced bell peppers to the slow cooker. Give everything a gentle stir so the beef is coated and the vegetables are tucked into the liquid.
- Step 4: Slow cook until tender - Cover and cook on low for four to five hours. The beef will become tender and soak up all that savory flavor. This is the part where your house starts to smell like dinner and everyone wanders into the kitchen asking when it will be ready.
- Step 5: Add the quick cooking vegetables - Stir in the broccoli florets and snow peas. These go in near the end so they stay bright and crisp tender instead of turning mushy.
- Step 6: Thicken the sauce - Mix the cornstarch with half a tablespoon of cold water until smooth. Stir this mixture into the slow cooker. This helps the sauce thicken up so it coats the noodles instead of pooling at the bottom.
- Step 7: Add the noodles - Add the cooked and drained noodles to the slow cooker. Gently toss everything together so the noodles get coated in that savory sauce without breaking apart.
- Step 8: Heat through and serve - Let everything heat through for about fifteen to twenty minutes. Taste and adjust seasoning if needed. Serve warm and top with scallions and sesame seeds if you like a little extra flair.
Notes
Substitutions
- Different cut of beef: Sirloin steak can replace flank steak and still turn out tender and flavorful.
- Lower sodium option: Low sodium soy sauce helps control saltiness if you are watching your sodium intake.
- Alternative noodles: Ramen or spaghetti noodles can replace lo mein noodles in a pinch.
Variations
- Extra vegetables: Add baby corn or water chestnuts for more crunch and variety.
- Spicy kick: Stir in chili paste or sriracha if your crew likes a little heat.
- Different protein: Swap the beef for chicken or shrimp to change things up without changing the method.
Tips and Tricks
- Slice against the grain: This keeps the beef tender instead of chewy.
- Add veggies later: Putting tender vegetables in near the end helps them stay crisp tender instead of soft.
- Toss noodles gently: This keeps them from breaking and turning mushy.
- Cook noodles separately: Adding them cooked at the end keeps them from soaking up too much liquid and getting soggy.
Serving Ideas
- Simple side salad: A light salad balances the rich noodles nicely.
- Steamed rice: Spoon extra sauce over rice for an extra hearty meal.
- Garlic green beans: A quick veggie side adds freshness and color.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container in the refrigerator for up to three days.
- Reheat gently: Warm leftovers slowly with a splash of broth to loosen the noodles.
- Prep ingredients ahead: Slice the beef and vegetables the night before to make dinner even easier.
Private Notes
Servings: 6 servings
