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Slow Cooker Honey Chilli Beef Noodles
- Category: Popular |
This is a quick and lean version of one of my favourite local Chinese takeaway dishes, and one of the most popular recipes I have ever shared with my online followers.
SERVES
3
CALORIES
590
COOKING TIME
2 hours
DIFFICULTY
simple
Enjoy the deliciousness of Slow Cooker Honey Chilli Beef Noodles. It’s my take on a classic Chinese takeaway dish, made simpler and healthier. This recipe is a hit with my online followers and is super easy to make. Just toss beef, honey chilli sauce, and noodles into your slow cooker for a tasty meal everyone will love! For more delicious slow cooker recipes like this, you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slow cooker book Slow Cooker Even Easier on Amazon today.
Tags:
- dinner |
- meal prep |
- slow cooker |
Method
Step 1
In the slow cooker, combine the beef strips, honey, chilli sauce, soy sauce, minced garlic, and grated ginger. Give it a good stir to ensure the beef is coated evenly with the flavourful sauce.
Step 2
Set your slow cooker to high heat and allow the mixture to cook for the first 2 hours. This initial cooking period helps infuse the beef with the delicious flavours of the sauce, resulting in tender and succulent meat.
Step 3
After 2 hours, it’s time to add the sliced red pepper, noodles, and stock to the slow cooker. Stir everything together to incorporate the new additions with the beef and sauce.
Step 4
Let the mixture cook for an additional 15-20 minutes on high heat. Ensure to give it a good stir after 10 minutes to prevent the noodles from sticking together and to ensure even cooking throughout.
Step 5
Once the noodles are cooked, garnish your Slow Cooker Honey Chilli Beef Noodles with some spring onions and sesame seeds. Plate up and enjoy.
Ingredients
400g (14 oz) beef steaks, thinly sliced
4 tbsp dark soy sauce
5 tbsp light soy sauce
2 tsp rice vinegar
5 garlic cloves, crushed
2 tbsp hoisin sauce
3 tbsp orange juice
4 tbsp honey
2 tsp chilli flakes
1 tbsp cornflour, mixed to a paste with 1 tbsp water
1 red pepper, sliced
200g (1 cup) dried egg noodles
350ml (1 1/2 cup) hot chicken stock
Chopped spring onions and sesame seeds, to garnish
