Enjoy a fuss-free, flavour-packed dinner with this Slow Cooker Chinese Beef. Tender, juicy beef in a rich, savoury sauce makes it perfect for busy evenings, relaxed weekends, or any time you want a comforting, hearty meal.
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Slow cooking deepens the flavour, giving tender, delicious beef that's perfect served with steamed rice or noodles
Love slow cooker beef recipes? You might also like my slow cooker pulled beef and slow cooker beef curry recipes.
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✔️ Why you'll love this recipe!
- Simple to make - brown the beef, add the ingredients, and let the slow cooker do the rest.
- Rich, bold flavours - garlic, ginger, soy, five-spice, and honey.
- Tender, juicy beef that melts in your mouth.
🛒 Ingredient notes
Olive oil - for browning the beef and sealing in flavour.
Onion - adds sweetness and depth.
Garlic - aromatic punch to enhance the sauce.
Fresh ginger - warmth and gentle zing.
Mild chilli powder - subtle, family-friendly heat.
Diced stewing beef - becomes tender after slow cooking.
Cornflour - thickens the sauce (plain flour works too).
Chinese five-spice powder - classic Chinese flavours.
Beef stock - savoury base, keeps beef moist.
Dark soy sauce - rich colour and umami depth.
Light soy sauce - balances flavour and seasoning.
Runny honey - natural sweetness for a sticky glaze.
Red pepper - vibrant colour and sweet crunch, added near the end.
Mange tout - fresh, crisp texture and colour.
Sesame seeds - nutty finish and extra texture.
🔪 How to make slow cooker Chinese beef
- Step 1: Heat one tablespoon of the oil in a large frying pan and cook the onion, garlic, ginger and mild chilli powder for a few minutes until softened.
- Step 2: Add the cornflour or plain flour and stir for 1 minute, then spoon the mixture into the slow cooker basin.
- Step 3: Add the remaining tablespoon of oil to the frying pan. Coat the beef in the Chinese 5 spice then brown the beef on a high heat. Place the beef in the slow cooker basin.
- Step 4: Mix together the beef stock, dark and light soy and honey in a jug. Pour into the slow cooker and cook on high for 3-4 hours.
- Step 5: Add the mange tout and red pepper and cook for a further 30 minutes to 1 hour.
- Step 6: Season and serve with toasted sesame seeds!
Top Tips
- Brown the beef first - While optional, browning the beef in olive oil before adding it to the slow cooker adds an extra layer of flavour and helps seal in the juices.
- Use both dark and light soy sauce - This combination gives the sauce a perfect balance of depth and saltiness without being too overpowering.
- Don't overcook the vegetables - Add the red pepper and mange tout during the final 30 minutes of cooking to keep them crisp and vibrant.
🍴 Serving suggestions
Serve this Slow Cooker Chinese Style Beef over fluffy jasmine or egg fried rice to soak up the glossy sauce.
For a lighter option, egg noodles or rice noodles with a splash of soy and sesame oil.
Add colour and crunch with simple stir-fried veg like pak choi, baby corn, and sugar snap peas, or pair with spring rolls or prawn crackers for a treat.
Finish with spring onions, fresh red chilli, and toasted sesame seeds for the perfect garnish.
📖 Variations
- Make it spicier - Add a chopped red chilli or a dash of chilli flakes for more heat, or swap mild chilli powder for medium or hot.
- Add more vegetables - Bulk it out with mushrooms, baby corn, broccoli, or courgette. Just add sturdy veg like carrots at the beginning and more delicate ones (like mange tout) in the last 30 minutes.
- Swap the protein - This recipe works just as well with chicken thighs or pork shoulder.
🥡 Storage
Fridge - Leftover Chinese-style beef can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave - or in a saucepan over low heat - until piping hot throughout.
Freezer - This dish is also freezer-friendly! Once completely cooled, portion it into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Batch-cooking tip - Double up the recipe and freeze individual portions for quick, hassle-free lunches or easy weeknight dinners. It's perfect for meal prep.
Reheating - Add a splash of water or stock when reheating to loosen the sauce - especially if it has thickened in the fridge or freezer.
❓ Frequently asked questions
Definitely! Brown the beef and then simmer everything in a covered casserole dish on low heat for about 2-3 hours until the beef is tender.
Yes, it tastes even better the next day once the flavours have melded. Store in the fridge and reheat gently before serving.
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Recipe
Slow Cooker Chinese Beef
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Ingredients
- 2 tablespoon Olive Oil
- 1 Onion peeled and chopped finely
- 3 Garlic Cloves peeled and chopped finely
- 1 tablespoon Ginger grated
- 1 teaspoon Mild Chilli Powder
- 1 tablespoon Cornflour or plain flour
- 800 g Diced Beef
- 400 ml Beef Stock
- 2 teaspoon Chinese 5 Spice
- 3 tablespoon Dark Soy Sauce
- 1 tablespoon Light Soy Sauce
- 2 tablespoon Honey
- 1 Red Pepper chopped
- 150 g Mange Tout
- 1 teaspoon Toasted Sesame Seeds
Instructions
- Heat one tablespoon of the oil in a large frying pan and cook the onion, garlic, ginger and mild chilli powder for a few minutes until softened.1 Onion, 3 Garlic Cloves, 1 tablespoon Ginger, 1 teaspoon Mild Chilli Powder
- Add the cornflour or plain flour and stir for 1 minute, then spoon the mixture into the slow cooker basin.1 tablespoon Cornflour
- Add the remaining tablespoon of oil to the frying pan. Coat the beef in the Chinese 5 spice then brown the beef on a high heat. Place the beef in the slow cooker basin.800 g Diced Beef, 2 teaspoon Chinese 5 Spice
- Mix together the beef stock, dark and light soy and honey in a jug. Pour into the slow cooker and season. Cook on high for 3-4 hours.400 ml Beef Stock, 3 tablespoon Dark Soy Sauce, 1 tablespoon Light Soy Sauce, 2 tablespoon Honey
- Stir in the mange tout and red pepper, then continue cooking for 30 minutes to 1 hour. For a thicker sauce, leave the slow cooker uncovered during this time.1 Red Pepper, 150 g Mange Tout
- Season and serve with toasted sesame seeds.1 teaspoon Toasted Sesame Seeds
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