Slow Cooker Sticky Beef Noodles | Marion's Kitchen

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.

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. Turn the heat down to low to keep it warm.

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

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.