Some of the best meals are born from a little creativity and a lot of practicality. That’s exactly what this Slow Cooker Mongolian Ground Beef Chow Mein is all about. Instead of fussing with slicing expensive cuts of beef, this recipe calls for ground beef—a time-saving and budget-friendly swap that doesn’t skimp on flavor. The sauce is where the magic lies, with layers of sweet, salty, and umami-rich ingredients melding together in the slow cooker to create something that tastes like it simmered for hours (because it did).
By combining the savory essence of Mongolian-style beef with comforting chow mein noodles and tender-crisp vegetables, you get a satisfying one-pot meal that feels indulgent without being complicated. It’s especially great for busy weeknights or lazy Sundays when you want something filling but low-effort. Just brown the meat, toss in a few pantry staples, and let the slow cooker do the heavy lifting.
This recipe is also highly adaptable, so don’t hesitate to mix in your favorite veggies or adjust the seasonings to fit your household’s tastes. It’s fast, it’s flexible, and it’s destined to become a favorite at your dinner table.
Slow Cooker Mongolian Ground Beef Chow Mein
Servings: 6
Ingredients
1½ pounds ground beef
3 garlic cloves, minced
4 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
¼ cup brown sugar
½ cup beef broth
1 large onion, thinly sliced
1 bag (14 oz) coleslaw mix (no dressing)
8 oz chow mein noodles, cooked
Sesame seeds and sliced green onions, for garnish
Instructions
- In a skillet over medium-high heat, brown the ground beef. Halfway through, add minced garlic and cook until fragrant. Once beef is fully cooked, drain excess fat and transfer everything to the slow cooker.
- In a bowl, whisk together soy sauce, hoisin sauce, sesame oil, ginger, pepper, red pepper flakes (if using), brown sugar, and beef broth. Pour this mixture over the beef.
- Add the sliced onion and stir to combine.
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- About 30 minutes before serving, stir in the coleslaw mix.
- Just before serving, mix in the cooked chow mein noodles until evenly coated.
- Garnish with sesame seeds and green onions.
Nutritional and Dietary Notes
This dish delivers a hearty dose of protein from the ground beef and also provides fiber and vitamins from the cabbage and onion. The noodles add carbohydrates for energy, while the ginger and garlic bring beneficial compounds that support digestion and immunity. While it’s not low in sodium due to the sauces, you can opt for low-sodium soy sauce or broth to make it more heart-friendly. It’s not suitable for gluten-free or vegetarian diets in its original form, but you can easily adapt it with gluten-free noodles, tamari sauce, or plant-based meat alternatives.
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