How to Make Slow Cooker Mongolian Ground Beef Chow Mein
Step 1: Brown the Ground Beef
In a skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess grease to keep the final dish rich but not oily.
Transfer the cooked beef to the slow cooker.
Step 2: Build the Mongolian Sauce
In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, hoisin sauce, sesame oil, and beef broth. Pour the sauce over the ground beef and stir to combine.
Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, allowing the flavors to deepen.
Step 3: Thicken the Sauce
About 30 minutes before serving, stir the cornstarch slurry into the slow cooker. This will thicken the sauce into a glossy, restaurant-style coating that clings to the beef.
Step 4: Cook the Noodles
While the sauce thickens, cook the chow mein noodles according to package instructions. Drain well and set aside.
Step 5: Combine and Finish
Add the cooked noodles, shredded cabbage, and half of the green onions to the slow cooker. Gently toss everything together until the noodles are fully coated in sauce and the cabbage slightly softens.
Cover and cook for an additional 10–15 minutes on LOW.
Serving Suggestions
Serve your Slow Cooker Mongolian Ground Beef Chow Mein hot, topped with remaining green onions and a sprinkle of sesame seeds. For extra flavor, drizzle with chili oil or add steamed broccoli or snow peas.
This dish pairs well with:
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Egg rolls or spring rolls
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Simple cucumber salad
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Steamed dumplings
Storage and Reheating Tips
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Refrigerator: Store in an airtight container for up to 4 days
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Freezer: Freeze without noodles for best texture
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Reheating: Warm gently on the stovetop or microwave with a splash of broth
Final Thoughts
Slow Cooker Mongolian Ground Beef Chow Mein is the ultimate comfort meal for busy schedules. It delivers rich, bold flavor with minimal effort, proving that homemade meals can rival takeout—without the cost or cleanup.
