365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

Slow Cooker Peppery Beef Noodles

Jump to Recipe·Print Recipe
For a couple of years now I’ve made Rachael Ray’s Tingly Szechuan Pepper Beef Noodles. My husband and I really love this meal and even the kids like it (although it’s quite spicy). The original recipe is not made in the slow cooker and it uses ground beef. I decided I wanted to make these spicy noodles with some beef stew meat (or cut up chuck roast). Chunks of beef become ultra tender in the slow cooker and I felt like the beef would do well to be marinating in the spices all day in the slow cooker. I was right!
Slow Cooker Peppery Beef Noodles with spicy Sriracha and crisp cabbage
Pin it for later!

To make this recipe you’ll just throw some beef into the slow cooker along with garlic, red pepper, black pepper, Chinese 5 spice, Tamari, kosher salt, ginger and brown sugar. Once the beef is tender you’ll cook up some thin spaghetti noodles and shred some cabbage and add it all together. I love using cabbage in this recipe because it gives the dish a bit of crunch. I used an entire head of cabbage and even though it seems like a lot initially, it seems to shrink down quite a bit. If you really like the heat you can add a bit of Sriracha on the top of your noodles.

Slow Cooker Peppery Beef Noodles with spicy Sriracha and crisp cabbage. This is an easy to make recipe in the slow cooker.

This recipe feeds a crowd and it’s also an all-in-one dish. That makes it good for company or bringing dinner to a neighbor. I hope you’ll give it a try! If you like a little spice, you’ll love this recipe!

Slow Cooker Peppery Beef Noodles with spicy Sriracha and crisp cabbage
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Peppery Beef Noodles

★★★★★

4.5 from 2 reviews
  • Prep Time: 15 minutes
  • Cook Time: 8 hours on low
  • Total Time: 6 minute
  • Yield: 8 servings 1x
Print Recipe

Description

Peppery beef is slow cooked and then tossed with thin spaghetti noodles and a head of shredded cabbage. Sriracha is drizzled on for some extra heat.

Ingredients

Scale
  • 1 1/2 lbs beef chuck roast cut into 1 inch cubes (or you can use beef stew meat)
  • 1 Tbsp canola oil
  • 4 garlic cloves, minced
  • 1 tsp crushed red pepper
  • 1 tsp black pepper
  • 1 tsp Chinese 5 spice powder (next to spices in the grocery store)
  • 1/3 cup Tamari (you can find this in the Asian section of the grocery store, it’s like a Japanese soy sauce)
  • 1/2 tsp kosher salt
  • 1 inch ginger root, peeled and minced
  • 1 Tbsp brown sugar
  • 8 oz thin spaghetti (I use whole wheat)
  • 1 head of cabbage, shredded
  • Sriracha, optional

Instructions

1. Add beef, oil, garlic, crushed red pepper, black pepper, Chinese 5 spice powder, Tamari, kosher salt, ginger, brown sugar to the slow cooker. Stir. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or until beef is very tender.
2. Cook spaghetti until al dente and drain off the water. Add the spaghetti into the slow cooker. Add in the shredded cabbage. Using tongs stir the noodles, meat and cabbage together. Use the tongs to pile the noodles onto serving dishes and top with sriracha, if desired.

Notes

Ideal slow cooker size: 6 quart

Click here for the Instant Pot version of this recipe.

  • Category: Beef
  • Method: Slow Cooker

Recommendations

Comments

  2. Cyndi says

    Giving this four stars as a warning to those who don’t love heat. I thought this was fantastic. My husband found it too spicy, even though I only used 1/2 the red pepper. It was fun to make so I’ll probably try again with less pepper. It did save the chuck roast that just wouldn’t get tender. It was perfect in this recipe.

    ★★★★

    Reply

  4. Betty says

    I often use coleslaw mix when shredded cabbage is called for— aprox how much(in cups) would you get in a “head” of cabbage— I realize this depends on the size of the head but aprox how much on avg?? Thank you

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

MENU