Slow Cooker Beef Black Bean Noodles

Forget your takeaway, whip yourself up this beef and black bean noodle dish in the slow cooker. Melting tender beef in an aromatic black bean sauce will have everyone coming back for more! As always, adjust the chilli levels to taste and depending on who you are cooking for.

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Ingredients

black bean sauce 500 g
onion 1 (sliced)
garlic cloves 2 (crushed)
ginger 15 g (grated)
chilli flakes ½ tsp
tomato purée 1 tbsp
soy sauce 2 tbsp
beef stock cube 1
diced beef 400 g
sugar snap peas 150 g
dried noodles 300 g

Method

Slice the onion. Crush the garlic cloves. Peel and grate the ginger. Make the beef stock cube up with 50ml boiling water per serving.
Add the onion, garlic, ginger, black bean sauce, beef stock, chilli flakes, tomato puree and soy sauce to the slow cooker pot.
Mix well, then add the beef and stir until it is coated. Put the lid on top and cook on slow for 7 hours. Check during this time if you need to add a little more liquid.
Remove the beef and set aside. Add the sugar snap peas and noodles to the slow cooker pot. Cook for a further 30 minutes.
Shred the diced beef with 2 forks and add it back into the pot and stir well. Plate up and enjoy!

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Slow Cooker Beef Black Bean Noodles

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Ingredients

Method

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