Slow-cooker Sticky Beef Noodles

Slow-cooker Sticky Beef Noodles

Slow-cooker Sticky Beef Noodles INGREDIENT Slow-cooker Sticky Beef Noodles European Print This
Serves: 6
Nutrition facts: – calories – fat


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 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 (go to where to buy to find a store or you can try my homemade version here )

2 star anise

2 tsp cornflour mixed with 1 tbsp water

500g (1 lb) fresh thin Chinese egg noodles*

1 tbsp sesame oil

sliced cucumbers to serve

sliced spring onion (scallions), to serve

chili powder to serve (optional)


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.


When ready to serve, 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.


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.


Add the cornstarch mixture to the beef and simmer for another 2-3 minutes or until the sauce is thick and glossy. Remove from heat and ladle the beef and sauce over the noodles. To serve, sprinkle with spring onion and chilli powder (if using).



  • 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.



  • 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!

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