How to make slow cooker ginger beef and noodles (video)

Emma Blecker

Contributing Writer

When you're craving a brilliant takeout meal but haven't got the budget or the wherewithal to follow through, then you have found yourself in the perfect circumstance to try out this amazing recipe for slow cooker ginger beef and noodles! This stellar recipe uses flank steak, simmered down with soy, sugar, garlic and (of course) ginger, and finished off with deliciously simple vermicelli noodles.

This fantastic adaptation on a takeout favorite can be prepared in under 10 minutes. Better yet, it requires only the most basic pantry ingredients, ensuring that this tasty feast remains within budget, while soaring above expectations. Just how we like it!

Cooktop Cove

Slow Cooker Ginger beef and noodles

3-4

10 minutes

4 hours

4 hours, 10 minutes

1/4 cup water

2 tablespoons cornstarch

1 cup beef stock or broth, no sodium

1/2 cup soy sauce

1 tablespoon toasted sesame oil

1/4 cup light brown sugar

4 cloves garlic, minced

2-inch piece of fresh ginger, peeled and minced

1/8 teaspoon chili flakes

1 pound flank or skirt steak, cut into strips

12 ounces vermicelli noodles, cooked according to package

1/2 bunch fresh cilantro, leaves chopped

1 tablespoon toasted sesame seeds

In a 6-quart slow cooker, add water and cornstarch, mix together to make a slurry.

Add everything from beef stock to flank steak. Mix well.

Cover and cook on high for 4 hours.

After 4 hours, remove the cover from the slow cooker.

Place the vermicelli noodles into the slow cooker and stir.

Serve with a sprinkling of toasted sesame seeds and some fresh cilantro to finish.

Tip: For a brilliant added kick, stir in 1/4 cup of Sriracha hot sauce along with the brown sugar!

Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.

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