Ingredients:

  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 1 small yellow onion, diced
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
  • 12 oz dried chow mein noodles
  • 2 cups shredded cabbage
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef and cook until mahogany-colored and no longer pink. Drain excess fat and transfer the beef to the slow cooker.
  2. Add the diced onion, carrots, celery, minced garlic, and grated ginger to the slow cooker. Pour over the soy sauce, brown sugar, and sesame oil. Stir until vegetables are evenly coated.
  3. Cover and cook on HIGH for 4 hours (or LOW for 7 hours). Approximately 30 minutes before serving, stir in the cornstarch dissolved in water to thicken the sauce.
  4. Boil the chow mein noodles according to package instructions until al dente. Drain and immediately toss the noodles into the slow cooker.
  5. Gently fold in the shredded cabbage and sliced green onions. Stir for 2-3 minutes until cabbage is slightly wilted, then garnish with toasted sesame seeds.