Slow-cooker Sticky Chilli Beef Noodles (Print Version)
Rich beef, sweet chilli, ginger, and noodles simmer slowly for a warming, savoury bowl with gentle heat.
# Ingredients:
→ Beef and Aromatics
01 -
400 g diced beef
02 -
2 garlic cloves, grated
03 -
1 thumb-sized piece fresh ginger, finely diced
04 -
1 onion, finely diced
05 -
1 red bell pepper, roughly chopped
→ Sauce and Seasoning
06 -
2 tablespoons dark soy sauce
07 -
2 tablespoons sweet chili sauce
08 -
2 tablespoons cider vinegar
09 -
2 tablespoons honey
10 -
200 ml hot water
11 -
1 beef stock cube
→ Finishing and Serving
12 -
Ready-to-wok noodles, for serving
13 -
Sesame seeds, for garnish
14 -
Fresh coriander, to garnish (optional)
# Instructions:
01 -
Place diced beef, grated garlic, finely diced ginger, onion, and chopped red pepper into the slow cooker. Add dark soy sauce, sweet chili sauce, cider vinegar, honey, hot water, and crumble in the beef stock cube. Stir to combine.
02 -
For enhanced flavour and colour, brown the beef in a hot pan before transferring to the slow cooker. This step is optional and can be omitted for simplicity.
03 -
Cover and cook on high for 5 hours or low for 8 hours, depending on preferred tenderness. For a more tender result, select the low setting. If cooking on high, cut beef into smaller 1 cm cubes.
04 -
After the beef is fully cooked and tender, add the ready-to-wok noodles to the slow cooker. Stir well and cook for an additional 15 minutes until the noodles are softened and have absorbed the sauce. If needed, add a splash of light soy sauce and extra water to adjust the consistency.
05 -
Serve hot, garnished with a sprinkle of sesame seeds and fresh coriander if desired.
# Notes:
01 -
For optimal tenderness, use the low setting on your slow cooker. Browning beef before slow cooking adds deeper flavour but is not essential for this dish.