Slow Cooker Chinese Beef with Egg Noodles
A comforting one-pot meal featuring tender sliced beef cooked in aromatic sesame oil and soy sauce with fresh vegetables. The beef is flour-coated for extra tenderness and slow-cooked until fork-tender, then finished with broad egg noodles that absorb the rich, savory broth. Perfect for busy weeknight dinners when you want satisfying Asian-inspired flavors with minimal hands-on time. The combination of beef bouillon, sesame oil, and white wine creates a unique fusion broth that sets this version apart from traditional preparations.
Ingredients
- ½ cup flourgluten-free flour blend1:1gluten-freegluten-freeFull guide →
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½ pounds sandwich steak, slicedchuck roast1:1gluten-free
cut into thin strips
- 2 onions, sliced into rings
- 10 ounces fresh mushrooms, peeled and left whole
- 4 stalks celery, rinsed and cut into quarters
- 3 cups water
- 2 tablespoons beef bouillon powder
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 6 tablespoons white winebeef broth1:1alcohol-freeFull guide →
- 12 ounces broad egg noodles
- 1 cup water(optional)
Instructions
- 1
Combine flour, salt, and pepper with sliced steak in a bag and shake well
- 2
Pour entire contents of bag into bottom of slow cooker
- 3
Add sliced onions, mushrooms, celery, water, beef bouillon powder, soy sauce, sesame oil, and white wine
- 4
Stir to combine and cook on high for four hours
- 5
Lower to warm setting
- 6
Add egg noodles 30 minutes before serving, adding one cup water if liquid is very low
- 7
Raise to high and cook for additional 30 minutes
Tips
Shake the beef and flour mixture thoroughly to ensure even coating for maximum tenderness.
Check liquid levels before adding noodles - if too dry, add the extra cup of water to prevent burning.
Don't skip lowering to warm after initial cooking to prevent overcooking the beef.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can prepare through step 5, then add noodles when ready to serve
Serve hot directly from slow cooker with steamed vegetables or crusty bread
Common Mistakes
Don't add noodles too early or they will become mushy
Always check liquid levels before adding noodles to prevent burning
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add frozen vegetables during the last hour of cooking to prevent them from becoming too soft and losing their texture.
What if I don't have white wine?
Substitute with equal amount of beef broth or omit entirely. The dish will still be flavorful from the other seasonings.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently and add a splash of water if needed.