Incredibly tender beef cooked low and slow, spooned over springy noodles… this is weekend cooking at its best. These slow cooker sticky beef noodles taste even better the next day, so feel free to make ahead or save some for leftovers.
WATCH THIS RECIPE
Slow-cooker Sticky Beef Noodles
PREP TIME
15 minutes
COOK TIME
8 hours 25 minutes
SERVES
6
Ingredients
500g (1 lb) beef short ribs, sliced into individual ribs or into pieces (depending on the cut of short rib)
500g (1 lb) chuck steak or gravy beef, cut into roughly 4cm (1.5 inch) cubes
sea salt
1 tbsp vegetable oil
1 large onion, sliced
1 tbsp light soy sauce
½ tsp dark soy sauce
1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (or try my homemade Sticky Chilli Ginger Marinade recipe)
2 whole star anise
2 tsp cornflour (cornstarch), mixed with 1 tbsp water
500g (1 lb) fresh thin Chinese egg noodles*
1 tbsp sesame oil
sliced cucumber, to serve
sliced spring onion (scallions), to serve (optional)
chilli powder, to serve (optional)
Steps
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Pat the beef dry with paper towel and season each piece with salt. Heat the oil in a large frying pan over high heat. Add the oil and sear the beef in batches, ensuring you get a nice brown crust on all sides. Transfer beef to the bowl of a slow-cooker. Add the onion into the frying pan where the beef was cooked and cook until softened. Deglaze the pan by adding ½ cup of water. Then stir through the soy sauce and dark soy sauce. Add in the Sticky Chilli Ginger Marinade and the star anise. Mix until everything is well combined. Then tip everything into the slow-cooker along with the beef. Cook on low for 8 hours or until the beef is tender.
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Open up the slow cooker and use a spoon to scoop off and discard the excess fat. Then pour the mixture into a large, deep frying pan over medium-high heat. While the sauce simmers and thickens, transfer the beef pieces to a chopping board. Discard the bones and chop the meat. Also, remove the star anise from the sauce. Add the beef back into the simmering sauce.
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Add the cornstarch mixture to the beef and simmer for another 2-3 minutes or until the sauce is thick and glossy. Turn the heat down to low to keep it warm.
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Time to get the noodles ready. Cook the noodles in boiling water for 2-3 minutes or until just tender. Drain and toss with sesame oil. This will help to keep your noodles from sticking together. Divide among serving plates
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Remove the beef sauce from the heat and ladle it over the noodles. Serve with cucumber and sprinkle with spring onion and chilli powder, if using.
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Notes:
– Shaoxing wine is a Chinese rice wine available from the Asian aisle of some supermarkets and also from Asian grocery stores. Substitute dry sherry or beef stock if unavailable.
– Fresh thin Chinese egg noodles are available in Asian grocery stores. Alternatively use pre-cooked thin egg noodles available in the Asian section of most major supermarkets.
Tips & Tricks:
– This recipe works a treat with lamb or pork belly instead of beef.
– This is one of those dishes that tastes even better the next day so make it a day ahead or enjoy those leftovers!
– Fresh thin Chinese egg noodles are available in Asian grocery stores. Alternatively use pre-cooked thin egg noodles available in the Asian section of most major supermarkets.
– Find more of our very best slow cooked beef recipes here!
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