Not the most enthusiastic cook here, but we’ve been whipping up this dish for quite some time and it’s always a fave!

Mongolian Beef is typically known for its irresistible sauce and tender strips of beef, but let’s twist it a bit, shall we? By trading out the usual flank steak for ground beef and tossing everything into a slow cooker, we get a cozy, equally flavorful version that’s perfect for those busy days. And what’s more comforting than a big ol’ plate of chow mein? Marrying these two creates a meal that’s not only easy to make but incredibly satisfying and a surefire hit with the whole family.

This one-dish wonder is pretty hearty all on its own, but for those of you wanting a little extra, feel free to serve it over a bed of steamed rice to soak up all that delicious sauce. A crisp, refreshing cucumber salad also makes a fabulous side, giving a nice contrast to the warmth of the main dish. And of course, a sprinkling of sesame seeds or chopped green onions can really make the flavors pop.

Servings: 6

– 1 1/2 pounds ground beef
– 3 garlic cloves, minced
– 4 tablespoons soy sauce
– 2 tablespoons hoisin sauce
– 1 tablespoon sesame oil
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for a little kick)
– 1/4 cup brown sugar
– 1/2 cup beef broth
– 1 large onion, thinly sliced
– 1 bag (14 oz) coleslaw mix (without dressing)
– 8 oz chow mein noodles, cooked according to package instructions
– Sesame seeds and sliced green onions for garnish