Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup beef broth
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp minced fresh garlic
  • 1 tsp ground ginger
  • 1/4 tsp black pepper
  • 2 lbs beef chuck, thinly sliced against the grain
  • 3 cups carrots, julienned
  • 2 cups red bell pepper, sliced thin
  • 2 cups broccoli florets
  • 1 medium yellow onion, sliced
  • 12 oz lo mein noodles
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, hoisin, sesame oil, garlic, ginger, and pepper.
  2. Place the sliced beef chuck and sliced onion into the bottom of the slow cooker.
  3. Pour the prepared sauce over the beef, stirring gently to ensure every piece is submerged.
  4. Cover and cook on High for 4 hours or Low for 7-8 hours.
  5. Stir in the julienned carrots and sliced red bell peppers during the last 60 minutes of cooking.
  6. Add the broccoli florets during the last 30 minutes of cooking.
  7. While the beef finishes, boil the lo mein noodles separately according to package instructions; drain and set aside.
  8. Whisk together cornstarch and cold water to create a slurry; stir into the slow cooker and cook until the sauce thickens and becomes glossy.
  9. Toss the cooked noodles into the slow cooker, coating them in the sauce, and garnish with sliced green onions and toasted sesame seeds.