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Slow Cooker Sticky Chilli Beef
- Category: Comfort |
This dish transforms simple mince into something seriously special – sweet, spicy, and irresistibly sticky. Serve it over fluffy rice with a crisp cucumber salad to balance the heat and you’ve got dinner sorted.
SERVES
4
COOKING TIME
2-3 hours
DIFFICULTY
simple
What is sticky chilli beef?
Sticky chilli beef is a rich, slightly sweet, and mildly spicy mince recipe. It usually has a base of beef or pork mince, along with garlic, ginger, chilli, soy sauce, and something to give it that “sticky” texture – like honey or brown sugar. In the slow cooker, the flavours have hours to mingle, so you get a deeper, more rounded taste.
Can I make sticky chilli beef in the slow cooker?
Absolutely – in fact, I’d say the slow cooker is the perfect way to do it. You just brown off the mince first, toss everything in, and let it gently bubble away. The low-and-slow cooking helps the sauce cling beautifully to the mince.
Do I need to brown the mince first?
Technically, no. Your sticky chilli mince will still cook through safely in the slow cooker without browning. But if you’ve got 5 minutes spare, searing the mince first adds extra flavour and helps prevent it from clumping. It’s worth the tiny bit of effort.
What’s the best mince to use?
Beef mince is classic for a sticky chilli mince recipe, but pork mince also works brilliantly because of its slightly sweeter flavour. If you’re going lean, just be aware the sauce will be a little less glossy – but still delicious.
How long should I cook sticky chilli beef in the slow cooker?
On low, you’re looking at around 6–7 hours. On high, about 3–4 hours will do it. If the sauce is a bit thin at the end, just take the lid off for the last 30 minutes to let it thicken.
How spicy is sticky chilli beef?
That’s entirely up to you. If you like a little heat, stick to one fresh red chilli or a teaspoon of chilli flakes. If you’re a “more fire, please” kind of person, double it up. The slow cooker will mellow the spice slightly, so it’s hard to go too far.
What can I serve with sticky chilli beef?
This mince recipe is ridiculously versatile. Serve it over rice, pile it into lettuce wraps, spoon it over noodles, or even load it into a soft wrap with crunchy veg for an easy fakeaway night. It’s the kind of dish that works hard for you.
Can I freeze slow cooker sticky chilli beef?
Yes – it freezes like a dream. Let it cool completely, pop it in an airtight container, and freeze for up to 3 months. When you’re ready to eat, defrost overnight in the fridge and reheat until piping hot.
How do I make it a bit healthier?
Go for a lean mince, add plenty of diced veg (carrot, peppers, courgette all melt nicely into the sauce), and reduce the sugar or honey slightly. The slow cooker will still give you that sticky texture without overdoing it.
Can I make it vegetarian or vegan?
Definitely – swap the meat for a plant-based mince and use maple syrup or agave instead of honey. The slow cooker will treat it just the same, and the sauce will still be rich and sticky.
Method
Step 1
If your slow cooker has a sear function, heat a little oil in it (or use a frying pan). Add the chopped onion and cook for 2–3 minutes until softened. Stir in the beef mince and cook until lightly browned.
Step 2
Stir in the hoisin sauce, sweet chilli sauce, dark soy sauce, ginger puree, garlic puree, chopped chilli, and spring onions.
Step 3
Cover and cook on low for 2–3 hours, or until the mince is rich, sticky, and slightly caramelised. If cooking on the hob, reduce the heat and simmer for 10–15 minutes, stirring occasionally, until thick and glossy.
Step 4
Combine the cucumber, sliced chilli, sesame seeds, sesame oil, light soy sauce, rice vinegar, honey, and chopped spring onion in a bowl. Toss well.
Step 5
Spoon cooked rice into bowls, top with the sticky chilli mince, add a generous serving of cucumber salad, and sprinkle with extra spring onion.
Ingredients
For the mince:
500g 5% beef mince
1/2 onion
1/2 fresh chilli, finely chopped
2 spring onions, chopped
2 tbsp hoisin sauce
3 tbsp sweet chilli sauce
2 tbsp dark soy sauce
1 tsp ginger puree
1 tsp garlic puree
For the cucumber salad:
1/2 cucumber
1 red chilli, sliced
1 tbsp sesame seeds
1 tbsp sesame oil
3 tbsp light soy sauce
1 tbsp rice vinegar
2 tbsp honey
1 spring onion, chopped
To serve:
600g cooked rice
Spring onion, chopped