Slow Cooker Beef Teriyaki
Nothing beats a classic, especially when you find a super easy way to make it. This slow-cooker beef teriyaki is my go-to crockpot dinner when I want something rich and flavorful that doesn’t require much effort. This dump-and-cook recipe takes only 10 minutes to prep; the slow cooker does all the work after that. I toss everything in, set it, and forget it!
Slow cooker recipes are my secret to no-fuss weeknight dinners that are comforting and flavorful. I love how easy they are to make. Usually, it just takes me a few minutes of prep time in the morning for a fantastic meal for dinner. During the busy weekdays, I typically add budget-friendly and simple recipes like slow cooker sloppy Joe’s or tropical pineapple pork loin to the dinner menu.
Table of contents
This meal is the perfect mix of tender meat simmered in a sweet and savory rich sauce that makes your house smell amazing! It’s also an excellent recipe for meal-prepping. It’s easy to prep it in just a few minutes, so I cook it over the weekend and freeze it for future meals. My family loves this dish, and even the kids adore it; we all prefer it with fluffy white rice and a light salad.
Why you will love this recipe
- Let the slow cooker do the work: I like to dump everything into the cooker and let it cook all day while I am at work. Then, I come home to a home-cooked meal.
- An inexpensive meal that feeds everyone: This homemade recipe is very tender and goes with rice or noodles.
- Just one pot for a complete meal: When I serve it, this recipe does not even need any side dishes because it has beef, carrots, and plenty of sauce to dip bread in.
- Freeze leftovers for later: My slow-cooker beef teriyaki makes enough to feed my large family, and the leftovers are delicious.
What you will need
- Main ingredients: I like to make this recipe with stew meat because it is already cut into convenient pieces with the fat trimmed off. For the teriyaki sauce, I either make my own or use store-bought.
- Cornstarch is an essential ingredient in beef teriyaki, used to thicken the sauce. It is also important to coat the meat, making it smooth and glossy. This is called velveting the beef, which helps retain moisture and gives it a juicy and tender bite. You cannot get this from flour, so do not try to substitute it.
- Carrot rounds: Cut into ¼ inch rondelles. Carrots add bright color, crunch, and a bit of sweetness.
- Flavor enhancers: Sesame oil adds a nutty flavor, brown sugar for extra depth of flavor, and garlic cloves for a savory layer of flavor.
- Liquids: Soy sauce to balance the sweetness of the sauce and beef broth for even more flavor and richness, but remember to use low-sodium broth so it is not too salty.
How to make
Shake the beef: First, I put the beef and cornstarch in a freezer bag and shake it well until the meat is coated.
Combine: I add everything to the slow cooker and stir before putting in the beef.
Cook: Give the mixture another stir and cover with the lid. Set the slow cooker for eight hours on low or four hours on high.
Thicken and serve: If the sauce is too thin, I make a cornstarch slurry with ¼ cup beef broth and one tablespoon of cornstarch. I add it to the slow cooker and cook it on low for another 20 minutes before serving. I like to garnish mine with sesame seeds and green onions.
Expert tip
Making tender beef in the slow cooker
Cooking meat in the slow cooker is supposed to make it tender and juicy. But using a lean cut of beef like sirloin will turn it into a piece of shoe leather. Instead, use a cut of meat with fat, like chuck roast, brisket, or stewed meat.
Cooking it in the slow cooker means it has to be cooked long enough for the collagen to break down and become tender and for the fat to melt. But be careful not to overcook the meat, or it will become dry and chewy. I recommend cooking it for seven to eight hours on low, but check it after seven hours. If the meat is 140 degrees F, it is done.
More tips to consider
- The best meat dishes start with quality meats, preferably organic, grass-fed beef for this recipe.
- Make sure the pieces are all cut into similar 1½ inch sizes so they will cook evenly.
- Cornstarch is important in this recipe. Do not try to substitute it with flour, as the results will not be the same.
- Be sure to use low-sodium beef broth so your dish is not too salty.
- I do not brown my beef for this recipe because I wanted it to be an easy one-pot meal, but it will add extra flavor and juiciness if you have time.
- This is best cooked on low for eight hours.
Recipe variations and add-ins:
- Different meat: This also tastes delicious with pork. I use chunks of pork shoulder cut into 1½ inch pieces. Just be sure to trim all the excess fat.
- Spicy teriyaki: When I am in the mood for spicy Asian food, I add some Sriracha or Szechuan sauce to the slow cooker.
- More herbs and spices: For extra flavor, I often add more herbs and spices, such as ginger, cardamom, turmeric, cinnamon, basil, and scallions.
- Some veggies: To make this dish heartier, add broccoli spears, cauliflower florets, asparagus, bell peppers, and bok choy.
- Add fruits, too: I like to add pieces of pineapple, pears, and peaches. They go very well with this dish.
Serving suggestions:
I often serve this meal on perfectly cooked rice with potato dinner rolls to dip into the savory sweet sauce. It can also be served in rice noodles or tender soba noodles with steamed broccoli or roasted bok choy.
Sometimes, I like to serve this with a garden salad as an appetizer or side dish. It brightens up the meal and helps cut through the richness of the sweet, rich teriyaki beef flavor. If my guests want wine, I prefer Pinot Noir or Beaujolais because they are fruity and refreshing. For dessert, I serve something light and easy like this pineapple fluff, which can be made in advance.
How to store leftovers:
- Refrigerate: Let leftovers cool completely before transferring them to an airtight container. They will stay fresh for up to four days in the fridge.
- Freezing: Transfer leftovers to a freezer-safe container or freezer bag, and they can be frozen for up to three months.
- Defrost: Defrost in the fridge overnight for the best texture and taste.
- Reheating: Reheat in the oven for 10 minutes at 350 degrees F or in the microwave for 45 to 90 seconds, depending on how much is being reheated.
Frequently Asked Questions
I like to use beef stew meat because it is convenient. The meat is already cut into small pieces and trimmed of most of the excess fat, so all I have to do is toss it into the bag with the cornstarch and shake it before adding it to the slow cooker. Other good choices are chuck roast, brisket, top round roast, tri-tip roast, and flat iron steak. Please put them in the freezer for about an hour until they are solid enough to slice easily.
It is probably undercooked. It has to be cooked to a specific temperature before the collagen melts enough to be tender. Once that happens, the meat will be soft and juicy because the gelatin spreads into the fibers, making them easier to chew and retaining the moisture needed to keep the meat succulent. Another thing that could cause this is the meat’s lack of collagen. Be sure to get a cut of meat with enough marbling.
The sauce could be runny for many reasons, from too much liquid added to the meat with too much fat. First, measure carefully and do not add too much liquid. Then, be sure to cook it long enough for the liquid to reduce and thicken. Finally, cut the excess fat from the meat so there is not a lot of extra grease in the sauce afterward. If this happens, add the cornstarch slurry as referred to in the recipe, and it will be fine.
Using flour instead of cornstarch is not a good idea because it will not give the same results. Cornstarch thickens the sauce and gives the meat a smooth and glossy coating. However, the flour turns crumbly when trying to use it for this process and will make the sauce grainy.
More slow cooker dinners to try:
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Slow Cooker Beef Teriyaki
Ingredients
- 2 – 3 lbs. stew meat cubed
- 2 tablespoons cornstarch
- 1 cup Teriyaki sauce
- 2 tablespoons sesame oil
- 1/4 cup brown sugar
- 8 garlic cloves minced
- 3 medium carrots diced in 1/4 inch rondelles
- 1/4 cup soy sauce
- 1/2 cup beef broth
Instructions
- Add cubed beef and cornstarch to a gallon-sized freezer bag, then shake well until the meat is fully coated in cornstarch.
- Add all the ingredients to the slow cooker, followed by the beef covered in cornstarch. Stir to combine.
- Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
- If the sauce is too thin and you prefer a thicker consistency, mix 1/4 cup of beef broth with 1 tablespoon of cornstarch. Add this mixture to the slow cooker, stirring gently to combine. Let it cook on low for another 20 minutes. The sauce will thicken as it simmers.
- Serve over rice. Garnish with sesame seeds and green onion.
Video
Notes
Making tender beef in the slow cooker
Cooking meat in the slow cooker is supposed to make it tender and juicy. But using a lean cut of beef like sirloin will turn it into a piece of shoe leather. Instead, use a cut of meat with fat, like chuck roast, brisket, or stewed meat. Cooking it in the slow cooker means it has to be cooked long enough for the collagen to break down and become tender and for the fat to melt. But be careful not to overcook the meat, or it will become dry and chewy. I recommend cooking it for seven to eight hours on low, but check it after seven hours. If the meat is 140 degrees F, it is done.More tips to consider
- The best meat dishes start with quality meats, preferably organic, grass-fed beef for this recipe.
- Make sure the pieces are all cut into similar 1½ inch sizes so they will cook evenly.
- Cornstarch is important in this recipe. Do not try to substitute it with flour, as the results will not be the same.
- Be sure to use low-sodium beef broth so your dish is not too salty.
- I do not brown my beef for this recipe because I wanted it to be an easy one-pot meal, but it will add extra flavor and juiciness if you have time.
- This is best cooked on low for eight hours.