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Slow Cooker Sweet and Spicy Teriyaki Beef

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  • Author: Deb
  • 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 low carb, 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

Units Scale
  • 1 1/2 - 2 lbs. flank steak(sliced about 1/4 inch thick)
  • 2 tablespoons cornstarch or arrowroot powder*
  • 1 tablespoon olive oil
  • 1/2 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
  • 3/4 cup of beef broth or stock
  • 3 cloves of fresh garlic or 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  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.
  2. Drizzle olive oil in bottom of slow cooker.
  3. In a small bowl, mix all sauce ingredients and pour into slow cooker.
  4. Add the beef and stir to combine with the sauce.
  5. 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.
  6. Serve over a bed of white or brown rice or cauliflower rice.
  7. 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.

**To keep the sauce lower carb, use sugar substitute and try arrowroot powder instead of corn starch and use beef broth instead of gravy.

*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