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Some days just beg for comfort food, don’t they? I’m talking about the kind of meal that fills the whole house with that “mmm, something smells good” vibe — the kind that makes everyone drift into the kitchen before you even call them to dinner.
Well, friend, this Mongolian Ground Beef Chow Mein? That’s exactly that kind of meal.
It’s warm. It’s savory. It’s got that takeout-style sauce you secretly crave after a long day — but it’s made with ground beef (easy and affordable!), coleslaw mix (hello, shortcut!), and tossed together in a slow cooker that does most of the work while you go live your life.
And chow mein noodles? Well, they bring it all home. Slurp-worthy, chewy, and just the right base to catch all that glorious sauce.
Why You’ll Love This Twist on Mongolian Beef
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Super simple — just brown the meat, dump, stir, and let it do its thing
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Budget-friendly and made with easy-to-find ingredients
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Perfect balance of sweet, salty, and just a hint of heat
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Chow mein noodles make it feel like a treat
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Makes plenty — and leftovers taste even better the next day
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A total hit with kids and grown-ups alike
What You’ll Need (and How to Make It Work for You)
Here’s the lineup — simple, no-fuss, and endlessly customizable:
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1 ½ lbs ground beef – Lean is nice, but use what you’ve got.
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3 garlic cloves, minced – Don’t skimp!
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4 tbsp soy sauce – Regular or low-sodium works fine.
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2 tbsp hoisin sauce – Adds that signature sweetness.
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1 tbsp sesame oil – For that warm, nutty flavor.
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1 tbsp fresh ginger, grated – Trust me, fresh is best here.
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½ tsp black pepper
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¼ tsp red pepper flakes (optional) – Just enough to keep things interesting.
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¼ cup brown sugar – Balances out all that umami.
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½ cup beef broth – Helps create a rich, glossy sauce.
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1 large onion, thinly sliced – Adds sweetness and depth.
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1 bag (14 oz) coleslaw mix – No chopping needed!
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8 oz chow mein noodles, cooked separately
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Sesame seeds & sliced green onions, for garnishHow to Bring It All Together (While You Do Literally Anything Else)
Directions:
1. Brown the beef.
Start by browning your ground beef in a skillet over medium-high heat. About halfway through, toss in the minced garlic — you want it golden, not burnt. Once everything’s browned and fragrant, drain off the grease and transfer the beef and garlic to your slow cooker.
2. Make the sauce.
In a small bowl, whisk together the soy sauce, hoisin, sesame oil, ginger, black pepper, red pepper flakes (if using), brown sugar, and beef broth. Go ahead and taste it — it should be a perfect combo of savory and sweet.
3. Sauce the beef.
Pour that luscious sauce over the beef in your slow cooker. Add the sliced onions and give it all a good stir so the flavors get to know each other.
4. Let it do its thing.
Cover and cook on low for 4–5 hours, or high for 2–3 hours. Your house will smell like your favorite noodle joint — in the best way.
5. Time for the veggies.
About 30 minutes before you’re ready to serve, stir in the coleslaw mix. It’ll wilt down and soak up that beautiful sauce while still keeping just a bit of crunch.
6. Add the noodles.
Once the coleslaw is tender and everything’s saucy, toss in your cooked chow mein noodles. Stir well until they’re coated and glossy and perfect.
7. Garnish and serve.
Top with sesame seeds and sliced green onions. Grab some chopsticks or a big ol’ fork — whatever you’ve got — and dig in.
Easy Variations & Tips
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Make it milder: Skip the red pepper flakes if your crew isn’t into heat.
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Change up the protein: Ground turkey or chicken work beautifully too.
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Add extra veg: Snap peas, shredded carrots, bell peppers — throw ’em in!
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No chow mein? Spaghetti noodles or ramen can pinch-hit in a hurry.
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Use leftovers creatively: Scoop into lettuce cups the next day for a lighter lunch.
Leftovers That Might Be Even Better
This is one of those dishes where the flavors just keep getting better overnight. Pop leftovers in an airtight container and store in the fridge for up to 3 days.
To reheat: Just warm gently on the stove or in the microwave with a splash of broth or water to loosen it up a bit. The noodles soak up a lot of sauce, so you may need to refresh it slightly.
From My Slow Cooker to Yours ❤️
I don’t know about you, but I’m always looking for recipes that feel like a warm hug but don’t require me to hover in the kitchen all day. This one hits that sweet spot.
It’s cozy. It’s saucy. It’s a little unexpected — in the best way. And when dinner practically makes itself? That’s a win in my book.
Give it a whirl this week and let me know how it goes. Did you tweak it? Add a veggie or two? Make it spicy or keep it mild? I love hearing how recipes evolve once they hit real kitchens.
Slow Cooker Mongolian Ground Beef Chow Mein
Ingredients
- 1 1/2 pounds ground beef
- 3 cloves garlic minced
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup brown sugar
- 1/2 cup beef broth
- 1 large onion thinly sliced
- 1 bag coleslaw mix 14 oz, undressed
- 8 oz chow mein noodles cooked according to package instructions
- sesame seeds for garnish
- green onions sliced, for garnish
Instructions
- Brown the ground beef in a skillet over medium-high heat. Halfway through, add the minced garlic. Cook until beef is fully browned and garlic is golden. Drain excess grease and transfer to slow cooker.
- In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, fresh ginger, black pepper, red pepper flakes, brown sugar, and beef broth.
- Pour the sauce over the beef in the slow cooker. Add sliced onions and stir well.
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- About 30 minutes before serving, stir in coleslaw mix and let it soften slightly.
- Just before serving, add cooked chow mein noodles and toss everything together until coated in sauce.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
Nutrition