Beef Teriyaki In A Crock Pot

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–+ servings

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Two white bowls filled with rice and tender beef in a brown sauce, garnished with sesame seeds and sliced green onions. Green onions, sauce, and a slow cooker are in the background. Chopsticks rest beside the bowls.

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Beef teriyaki in a Crock Pot is made with chunks of beef stew meat slow cooked in a sweet and salty soy sauce with garlic, ginger, brown sugar, and vinegar. The beef becomes tender while the sauce thickens into a glossy glaze perfect for serving over rice.

Course Dinner

Cuisine Asian

Keyword beef, slow-cooked, teriyaki

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 484

Author Gina Dickson

Equipment

Slow Cooker Digital Programmable with Temp Probe

Ingredients

2 pounds beef stew meat cut into cubes

Sauce

1/3 cup white sugar
1/3 cup brown sugar
1/2 cup soy sauce
1/3 cup apple cider vinegar
2 teaspoons garlic minced
1 1/2 teaspoons ginger minced very fine
1/2 teaspoon ground black pepper

Slurry

1 tablespoon cornstarch
2 tablespoons water

Garnish

green onion
sesame seeds

Instructions

Make the Sauce

In a 5 quart or larger slow cooker, combine the white sugar, brown sugar, soy sauce, cider vinegar, minced garlic, ginger paste, and ground black pepper.
1/3 cup white sugar, 1/3 cup brown sugar, 1/2 cup soy sauce, 1/3 cup apple cider vinegar, 2 teaspoons garlic, 1 1/2 teaspoons ginger, 1/2 teaspoon ground black pepper
Stir until the sauce is well mixed.

Add the Beef

Add the beef stew meat to the slow cooker.
2 pounds beef stew meat
Stir well so all of the beef is coated in the sauce.

Cook the Beef

Cover and cook on high until the beef begins to get tender.

Thicken the Sauce

When you have about 1 hour left of cooking time in a small jar with a lid, combine the cornstarch and water. Shake well.
1 tablespoon cornstarch, 2 tablespoons water
With a whisk, mix the cooking juices and then pour the slurry into the slow cooker and stir well.

Finish and Serve

Continue cooking until the beef is tender and the sauce is thickened and glossy.
Stir everything well before serving.
Serve over rice and garnish with green onion and sesame seeds.
green onion, sesame seeds

Notes

Make Ahead Tip: The sauce ingredients can be mixed the night before and stored in the refrigerator. In the morning simply add the beef to the slow cooker and start cooking.

Storage: Store leftover beef teriyaki in an airtight container in the refrigerator for up to 4 days.
Freezing: Let the beef cool completely, then place it in a freezer-safe container or bag with the sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a saucepan or microwave until heated through. Add a splash of water or broth if the sauce has thickened too much.

Nutrition