Ingredients
Scale
- 2 lbs boneless beef chuck roast, trimmed and cut into 2-inch chunks
- 1/2 cup low sodium soy sauce
- 1/2 cup beef broth
- 1/4 cup packed light brown sugar
- 4 cloves garlic, minced
- 1 tbsp toasted sesame oil
- 1 tsp red pepper flakes (optional, for heat)
- 12 oz dried lo mein noodles
Instructions
- Step 1: Place the beef chunks in the bottom of a 6-quart slow cooker. In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, minced garlic, sesame oil, and red pepper flakes (if using). Pour the sauce mixture evenly over the beef.
- Step 2: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and easily shredded.
- Step 3: Carefully remove the beef from the slow cooker and place it on a cutting board. Using two forks, shred the beef and discard any excess fat. Return the shredded beef to the slow cooker and stir thoroughly to coat it in the Korean sauce.
- Step 4: About 15 minutes before serving, cook the lo mein noodles according to the package instructions until al dente. Drain the noodles well and set them aside.
- Step 5: Add the drained lo mein noodles directly into the slow cooker with the beef and sauce. Toss everything together until the noodles are fully coated. Serve immediately, garnished with chopped green onions or sesame seeds if desired.
Notes
- For optimal leftovers, store the shredded beef and sauce separately from the cooked lo mein noodles; this prevents the noodles from becoming overly soft when refrigerated for up to 3 days.
- To refresh refrigerated leftovers, gently reheat the beef and sauce on the stovetop, adding a splash of water or broth if the sauce has thickened, then toss with the pre-cooked noodles right before serving.
- Cut through the richness of the savory sauce by serving the noodles alongside a small dish of quick-pickled carrots and cucumbers, or a spoonful of good quality kimchi for tang and crunch.
- For a deeper, funkier umami flavor, consider swapping out half of the brown sugar for one tablespoon of Korean gochujang paste before the slow cooker begins its work.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American