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Soy Ginger Slow Cooked Beef and Noodles

Sticky Soy-Ginger Slow-Cooked Beef & Noodles

472kcal
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Prep 10 minutes
Cook 7 hours
A rich, sticky soy-ginger slow-cooked beef served with noodles and designed to stretch into multiple meals for dinner tonight and easy lunches tomorrow.
Servings 6
Course dinner, lunch
Cuisine Chinese

Ingredients

Ingredients
Beef and Sauce
  • 600 g beef blade roast or chuck roast
  • 1 large onion finely sliced, or 2 medium
  • 120 ml beef stock
  • 2 tbsp tomato paste
  • 2 tbsp garlic`` crushed
  • 2 tbsp ginger crushed or grated
  • 3 tbsp dark soy sauce
  • 2 tbsp chilli oil or substitute for dried chilli flakes
  • 2 tbsp light brown sugar
  • 2 tbsp rice vinegar
  • 3 tbsp olive oil to sear beef
  • salt and freshly cracked black pepper to taste
Noodles
  • 450 g flat noodles can be fresh or dry packet. Flat works best!
To Garnish
  • 3 tbsp chilli oil
  • 4 tbsp coriander leaf and stem chopped

Equipment

  • Slow cooker (6L works well)
  • Large frying pan or searing-capable slow cooker insert
  • Sharp knife
  • Chopping board
  • Mixing bowl
  • Tongs or forks (for shredding beef)

Method

Prepare Slow Cooking
  1. Heat a small amount of oil in a frying pan or directly in your slow cooker insert if it’s stovetop safe. Season the beef lightly with salt and pepper, then sear on all sides until well browned. Transfer to the slow cooker.
Build the Slow Cooker Base
  1. Scatter the diced onion over the beef. Pour in the beef stock around the sides.
  2. In a bowl, combine the tomato paste, garlic and ginger, dark soy sauce, chilli oil, brown sugar and rice vinegar. Stir until smooth.
Slow Cook
  1. Pour the sauce over the beef, turning once to coat. Crack some black pepper on top.
  2. Cover and cook: LOW for 7–8 hours, or HIGH for 4–5 hours,until the beef is very tender and easily shreds. Optional to turn during cooking. Resist the need to add stock the noodles will add moisture too!
Shred the Beef
  1. Shred the beef in the slow cooker using two forks and stir well to coat all pieces. Rest in slow cooker until noodles are ready.
Cook the Noodles
  1. Prepare the flat noodles according to packet instructions.
  2. Important: Do not overcook, the heat of the beef will continue to cook noodles. Aim 1 min less than packet instructions. Drain well.
Serve
  1. Spoon the beef and sauce over the noodles or gently toss together. Finish with fresh coriander and pepper. Serve with chilli oil or a squeeze of lemon, if desired.

Nutrition

Calories472kcalCarbohydrates40gProtein27gFat24gSaturated Fat7gPolyunsaturated Fat2gMonounsaturated Fat13gTrans Fat1gCholesterol69mgSodium1051mgPotassium670mgFiber6gSugar8gVitamin A1193IUVitamin C6mgCalcium90mgIron6mg

Notes

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Notes, Make-Ahead & Kitchen Hacks

Make Ahead

This recipe is ideal for busy days. You can load everything into the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place it into the slow cooker base and turn it on — no extra prep required.
If you’re searing the beef first, I use my Russell Hobbs 6L Searing Slow Cooker. The insert can go straight on the stovetop to brown the meat, then transfers directly into the slow cooker — no extra pans, no mess, no fuss. It’s perfect for recipes like this where a little colour adds big flavour.  Its also super reasonably priced - I am just not sure why some slow cookers are so expensive? This one is my reliable worker!!

Freezing

  • Freeze the beef and sauce only, without the noodles, for best texture
  • Cool completely, portion into airtight containers, and freeze for up to 3 months
  • Defrost overnight in the fridge and reheat gently
  • Cook fresh noodles just before serving
This is a great one to batch-cook and stash for future easy dinners.

Lunch Ideas (Cook Once, Eat 3 Ways)

  • Next-Day Noodles: Reheat beef and noodles together with a splash of water or stock
  • Pitta or Wraps: Warm the beef and spoon into soft pitta or wraps with crunchy slaw
  • Rice Bowls: Serve over jasmine rice with cucumber, herbs, or a fried egg
  • Lettuce Cups: Spoon into crisp lettuce leaves for a lighter lunch
Same base, totally different meals — and no one feels like they’re eating leftovers.

Extra Cooking Hacks

  • I keep my glass olive oil sprayer permanently on the kitchen table — it’s perfect for lightly oiling the slow cooker insert or searing meat without overdoing it. I use the white one, but it also comes in black and gives great portion control for everyday cooking.
  • A good knife makes prep quicker and safer. My Stanley Rogers knife set covers everything I need including a cook’s knife, bread knife, santoku and utility knives and comes with a 10-year guarantee, which makes it great value for a well-used kitchen.
  • Finish the dish your way: I love a squeeze of lemon for brightness, while chilli oil is the go-to at our table for extra heat.

Food & Nutrition Disclaimer

The recipes and nutritional information provided on this website are intended for general informational purposes only. Nutritional values, including calories, are estimates and may vary depending on ingredients, brands, substitutions, and portion sizes used.
This content is not intended as medical or dietary advice. Please use your own judgement and consult a qualified health professional if you have specific dietary needs, food allergies, intolerances, or medical conditions. Always check ingredient labels to ensure products meet your individual requirements.
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