Step 1: Weigh the steak.

Step 2: Pat steak dry, season all over with kosher salt and ground pepper to taste. Let rest at room temperature for 1 hr.

Step 3: Measure water and add in Better Than Bouillon Roasted Beef Base, whisking to combine. Set aside.

Step 4:  Heat a 12″ skillet with butter over medium-high heat for 4 mins.

Step 5:  Pat dry the steak.

Step 6: Add the steak and sear for 2-3 mins.

Step 7: Flip the steak and sear for an additional 2-3 mins.

Step 8: Sear the fat cap on the steak for 1 min.

Step 9: Add the steak to the crockpot.

Step 10: Add the water mixture over the steak.

Step 11: Cook steak in the crockpot, covered, on low for 2 hrs 30 mins.

Step 12: Flip the steak and then cook, covered, for an additional 2 hrs 30 mins.

If it is easier, you can set it on low for 8 hrs without flipping and that will work too, the meat might just be even more fall apart tender.

Start the prep (below) for the remainder of the dish when the steak has 1hr 30mins left.

Step 13: Once the steak is done cooking in the slow cooker, remove and let rest for 15 mins.

Step 14: Strain the liquid from the slow cooker into a fat separator.

Step 15: Measure the cooking liquid and set aside. Add water to reach 125mL if you don’t have enough liquid.

Step 16: Thinly slice the steak and set aside.

Step 1: Gather all of the remaining ingredients.

Step 2: Peel, slice, and weigh the onion.

Step 3: Peel, slice into sticks, and weigh the carrot.

Step 4: Dice and weigh the broccoli.

Step 5: Peel, chop, and weigh the garlic.

Step 6: Cut the leaves off the Napa cabbage, dice, weigh, and set aside.

Step 7: Weigh the snow peas and set aside.

Step 8: Slice the scallion greens into 1” slices and weigh in a bowl separate from all other vegetables. Set aside.

Step 9: Slice the scallion whites into ½” strips and weigh in the bowl of snow peas. Set aside.

Step 10: Drain and rinse the bean sprouts.

Step 11: Weigh the bean sprouts in the bowl of snow peas and white scallions. Set aside.

Step 12: In a small bowl combine the liquid from the slow cooker, 500mL water, Better Than Bouillon Roasted Beef Base, soy sauce, Worcestershire, ponzu, hoisin sauce, honey (microwave for 10 secs with lid open to pour easier), and white pepper. 

Step 13: Whisk to dissolve the honey and set aside.

Step 14: Add the sesame oil to a wok and heat over medium heat for 4 mins.

 Add the onion, carrot, broccoli, snow peas, bean sprouts, garlic, and scallion whites to the wok. Cook while stirring frequently until softened and starting to brown, about 12 mins.

Step 15: Add 200mL water and cover, cooking for an additional 5 mins.

Step 16: Add the sauce, Napa cabbage, and scallion greens and bring to a simmer, about 5 mins. Cook the dish, uncovered, while stirring occasionally, until reduced by half, about 30 mins. Turn up to medium-high heat and cook, stirring occasionally until thickened, about 20 mins. Take off heat.

Continue onto the next step while the dish simmers.

Step 17: While the dish cooks, add salted water to an 8Qt. stock pot and set over high heat. Bring to a boil, about 15-20 mins. Reduce to medium heat.

Step 18: Once the dish has cooked for the allotted time, take off heat.

Step 19: Add the beef and add back to heat for 30 secs, stirring to combine then set aside off heat.

Step 20: Drop the Lo Mein noodles into the boiling water and cook according to the package directions. Drain and set aside.

In the stock pot add the butter and return to heat until melted, about 1 min.

Step 21: Take off heat and toss the noodles with the butter.

Step 22: Add the Lo Mein noodles to the skillet, toss to combine. Let rest 5 mins.