DINNERS FOR REAL LIFE EP. 16

@coolkitchenbro

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Crock-Pot

11 videos10 creators

Why it worked

The video provides a practical and time-saving recipe for a flavorful meal, appealing to busy parents. The clear, step-by-step instructions and appetizing final presentation make it highly shareable and replicable.

Summary

This video demonstrates how to make Crock-Pot Mongolian Beef and Noodles. The creator sears chuck roast, then slow cooks it with a savory sauce and shredded carrots. Finally, ramen noodles are added to thicken the sauce, and the dish is garnished with sesame seeds, green onions, and chili crisp oil.

Structure

1Introduce the dish and the need for a quick meal.
2Prepare and sear the beef.
3Combine beef and sauce ingredients in the slow cooker.
4Cook the beef, then shred it.
5

Original caption

DINNERS FOR REAL LIFE — EP. 16 CROCKPOT MONGOLIAN BEEF & NOODLES Tender beef, saucy noodles, and basically the kind of dinner you want to eat straight out of the Crockpot. INGREDIENTS: * 2 lbs chuck roast, cut into 1½–2-inch chunks * 1 tbsp avocado or vegetable oil * ½ tsp black pepper * ¼ tsp salt * ½ cup low-sodium soy sauce * ½ cup beef broth * ⅓ cup packed brown sugar * ¼ cup hoisin sauce * 1 tbsp minced garlic * 1 tsp ground ginger * 1 tbsp sesame oil * 1 tbsp sriracha (optional) * 2 cups shredded carrots * 2 tbsp cornstarch * 2 tbsp cold water * 2-3 packages ramen noodles, seasoning packets discarded * 3–4 green onions, sliced * 1 tbsp sesame seeds * Chili crisp or chili oil for serving DIRECTIONS: Cut 2 lbs chuck roast into chunks and season with ½ tsp black pepper and ¼ tsp salt. Heat 1 tbsp oil in a skillet and sear the beef for 1–2 minutes per side. You can skip the sear if you’re short on time, but that extra flavor is worth it! Add the beef to your Crockpot along with ½ cup soy sauce, ½ cup beef broth, ⅓ cup brown sugar, ¼ cup hoisin sauce, 1 tbsp minced garlic, 1 tsp ground ginger, 1 tbsp sesame oil, 1 tbsp sriracha, and 2 cups shredded carrots. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fall-apart tender. Break the beef into bite-size pieces with two forks. Mix 2 tbsp cornstarch with 2 tbsp cold water and stir it into the Crockpot. Cover and cook on HIGH for another 10–15 minutes to thicken the sauce. Add 2-3 packages of ramen. Push the noodles into the sauce, cover, and cook another 10–15 minutes, stirring halfway through. Add an extra ¼–½ cup beef broth if needed. Toss everything together and finish with sliced green onions, sesame seeds, and chili crisp or chili oil. That’s dinner. Save this one for a busy weeknight and follow along because Dinners for Real Life EP. 17 is coming next! #dinnersforreallife #crockpotrecipes #mongolianbeef #easydinnerideas #SlowCookerRecipes

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Transcript

Welcome back to Dinners for Real Life, episode 16. Kids are back in school, sports have started back up, and if you're a parent like me, we don't have any time. So let's make dinner. We're gonna start with a 2-pound chuck roast, cut into 1.5 to 2-inch chunks. Season this up with just a little bit of salt and black pepper. If you don't have time to sear it, just throw it straight into the Crock-Pot. But searing adds flavor. Once your beef is fully seared, dump it into your Crock-Pot. Now add half a cup of low-sodium soy sauce, half a cup beef broth, a third cup packed brown sugar, a quarter cup hoisin sauce, one tablespoon minced garlic, one teaspoon ground ginger, one tablespoon sesame oil, one tablespoon sriracha, if you want a little spice, and two cups of shredded carrots. Now just give this a quick mix. Throw your lid on and let this cook on low for six to eight hours, or on high for three to four. All right, once you've made it back home from your day, you got this puppy waiting for you. Remember, hot pot, open away from you. We're gonna go ahead and shred this meat up a little bit. Once your meat is shredded, we're gonna add in a cornstarch slurry. This is just two tablespoons cornstarch and two tablespoons of cold water. Get that mixed up, dump it in. Now put this on high and let it sit for 10 minutes. After 10 minutes, your sauce should start thickening up. Take two to three packs of ramen noodles and just push those down into your sauce. Cover that back up and let's go for 10 more minutes until those noodles are soft. And if you need to, don't be afraid to add a little bit more beef broth. Once your noodles are soft, give them one last mix and we're ready to serve. Go ahead and grab yourself a bowl. Add on some sesame seeds, some fresh green onion, and a drizzle of chili crisp oil. And all that's left to do is enjoy. Man, that's fantastic. The amount of flavor this has is incredible. If you enjoyed this recipe and want to learn more awesome recipes, click that follow button. Cheers.