This recipe for slow cooker teriyaki beef is one of my family's favorite and reliable recipes to use in my Crock Pot. It can take tougher cuts of beef and make it nice and tender. And the homemade teriyaki sauce has so much more flavor than a bottled version. Plus you can customize it to your liking.
There are a lot of slow cooker teriyaki beef recipes out there but most start with a bottle of sauce from a grocery store. I wanted something more flavorful than that so I created my own homemade version. This teriyaki sauce has Thai chili oyster and soy sauces with some beef broth to add some savory flavors. It has a delicious balance of sweet, savory and a bit spicy. I'm using flank steak because I love how it becomes amazingly tender after cooking low and slow.
If you love all types of Asian inspired sauces, you will also enjoy my Stir Fry Teriyaki Beef and Broccoli, Hot and Spicy Beef, Beef Chop Suey, General Tso Beef and Moo Shu Beef for dinner. They are all made with a tasty sauce or gravy. And any leftovers are even better the next day!
Recipe Highlights
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on high / 5-6 hours on low
- Total Time: About 4-6 hours
- Yield: 6-8 servings
- Cooking Method: Slow cooker / Crock Pot
- Main Ingredients: Flank steak, soy sauce, oyster sauce, Thai chili sauce, beef broth, brown sugar, garlic, ginger
- Difficulty: Easy
The ingredients include:
- Flank, top round or skirt steak
- Cornstarch or Arrowroot powder for thickener
- Olive or vegetable oil
- Soy sauce
- Brown sugar
- Beef broth or stock
- Ginger
- Garlic
- Thai chili sauce, sriracha or red pepper flakes
- Oyster sauce
- Chopped onion
- Worcestershire sauce
How to make Slow Cooker teriyaki beef:
Step 1: Combine cornstarch, garlic powder, ginger and salt and pepper. Put cornstarch mixture in a zipper plastic bag and add beef, shake to lightly coat.
Step 2: In a small bowl, mix all sauce ingredients and pour into slow cooker.
Step 3: Add the beef and stir to combine with the sauce.
Step 4: Cover and on high for approximately 3 - 4 hours, or 5-6 hours on low. The meat should be fully cooked and tender. Cut into a strip of beef and see if it is tender and done through. If not, cook another 30 minutes.
Recipe Tips
- Slice the beef as thin as possible to help the beef tenderize in the slow cooker.
- Always taste the sauce before adding to the slow cooker. If it needs more seasonings or sugar, add a little at a time. If you want it a bit more spicier, stir in ¼-1/2 teaspoon crushed red pepper flakes.
- If the sauce is too thick, add some more broth or water. If you have simmered the sauce with the cornstarch or Arrowroot powder and it still too thin, stir together an addition tablespoon mixed with a little water and add to the sauce. Stir and simmer for another 15-20 minutes.
Frequently Asked Questions
Since this slow cooker recipe is fairly rich tasting, I would suggest a light vegetable such as fresh broccoli florets or string beans. Or you may like to serve it with a simple salad.
And of course what is a rich, savory sauce without some rice to soak it up. Try a jasmine, brown or basmati variety.
Normally, I highly recommend flouring beef before stir frying or cooking at a high temperature to retain moisture. The flour in this recipe just serves as a thickener for the sauce. You can add it later mixed with some broth and simmered in the crockpot during the last 30 minutes or so.
Two things make the biggest difference; slicing the beef thinnly against the grain and giving it enough time in the slow cooker. When you look at the beef and see faint lines going across the meat, this is called the "grain". Just turn the meat on the cutting board and slice opposite the grain.
Also, cooking on low heat for a longer time helps break down the meat better than cooking at high heat.
Yes, but certain ones will do better than others. Most softer vegetables like zucchini, broccoli, snow peas or bell peppers will become too soft over the full cook time. Harder root vegetables like carrots or parsnips hold up well throughout. Add the softer ones during the last 30-45 minutes of cooking so they stay tender without going mushy.
Absolutely. This is one of the best things about this recipe. Mix the teriyaki sauce the night before and store it in the refrigerator. You can also slice and prep the beef ahead of time and keep it covered in the refrigerator overnight. In the morning, just combine everything in the slow cooker and set it. Dinner is ready when you get home.
You can even make the entire recipe the day before and reheat as "leftovers" on low heat on the stovetop. I think everything tastes better the next day!
Some other easy beef dinners you may like to try:
Slow Cooker Teriyaki Beef
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 - 8 serving 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian/American
Description
This sweet and spicy teriyaki beef is so full of flavor and easy to make. The slow cooker does all the work of tenderizing the meat and blending all the flavors together. It could easily be added to your weekly menu plan.
Ingredients
- 1 ½ - 2 lbs. flank steak(sliced about ¼ inch thick)
- 2 tablespoons cornstarch or arrowroot powder*
- 1 tablespoon olive oil
- ½ cup brown sugar ( I used an Allulose sugar substitute)*
- 2 tablespoons of thai style chili sauce (or substitute 1 teaspoon red pepper flakes)*
- 1 small onion, chopped
- 3 teaspoons of oyster sauce (optional, but gives extra flavor)
- 1 tablespoon Worcestershire sauce
- 1 cup soy sauce, low sodium
- ¾ cup of beef broth or stock
- 3 cloves of fresh garlic or 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon black pepper
Instructions
- Combine cornstarch, garlic powder, ginger and salt and pepper. Put cornstarch mixture in a zipper plastic bag and add beef, shake to lightly coat.
- Drizzle olive oil in bottom of slow cooker.
- In a small bowl, mix all sauce ingredients and pour into slow cooker.
- Add the beef and stir to combine with the sauce.
- Cover and on high for approximately 3 - 4 hours, or 5-6 hours on low. The meat should be fully cooked and tender. Cut into a strip of beef and see if it is tender and done through. If not, cook another 30 minutes.
- Serve over a bed of white or brown rice or cauliflower rice.
- Garnish with a sprinkle of sesame seeds or chopped green onion over the beef if desired.
Notes
*Taste the sauce before you pour it into the slow cooker.
*If you add softer vegetables, it's best to add them the last 30-45 minutes of cooking.
*Store the leftover beef and rice separately in the refrigerator for 3 days. You can freeze the beef and sauce in an airtight container for 3 months. Defrost overnight in the refrigerator and reheat in a sauce pan or in the microwave until hot.
*Nutritional information is an estimate based on Nutrifox.com.
Nutrition
- Calories: 233
- Sugar: 3.3 g
- Sodium: 1463 g
- Fat: 6.7 g
- Carbohydrates: 10.6 g
- Protein: 30.6 g
Deb Belsha says
We love this easy recipe. The teriyaki sauce is so rich and flavorful. I make extra to make sure there is plenty to pour over rice.