Thinly sliced beef is cooked until tender in a sweet and salty teriyaki sauce that's made with simple ingredients in this Slow Cooker Teriyaki Beef recipe! Serve over rice, noodles, or vegetables for a quick and satisfying dinner!
Teriyaki sauce is a Japanese sauce that's typically made with soy sauce, rice vinegar, garlic, ginger, and sweetener. It's typically used as a marinade or glaze for meat, fish, and vegetables.
This slow cooker version of teriyaki beef is made with an easy homemade teriyaki sauce that comes together in just a few minutes! Thinly sliced sirloin steak is cut across the grain and gets added right to the slow cooker. Whisk the sauce ingredients together, pour it over the beef, and slow cook until tender.
The result is a sweet and salty steak that's packed with flavor and fall apart tender! Serve it over a bed of white rice or brown rice, or add it to noodles or steamed vegetables for a lighter dinner.
No matter how you serve it, we're sure this crock pot teriyaki beef will be an easy slow cooker dinner recipe you'll return to again and again!
Why You’ll Love This Recipe
- The entire dish is made with less than 10 ingredients, including the homemade teriyaki sauce!
- The beefy flavor of steak paired with the sauce is an excellent flavor combination.
- You can serve this dish in a variety of different ways.
- No need to cook the beef beforehand. Let the slow cooker make it fork tender!
Ingredients You’ll Need
- Sirloin Steak - Sliced into thin strips across the grain, this cut of beef is perfect for cooking in the slow cooker. You can also use flank steak or skirt steak.
- Low Sodium Soy Sauce - Mixed with water, soy sauce adds a salty umami flavor to the sauce.
- Light Brown Sugar & Honey - Helps thicken the homemade sauce while adding a depth of sweet flavor.
- Rice Vinegar - Adds a tangy acidic balance to the sauce.
- Sesame Oil - Gives the sauce a light note of toasted sesame flavor.
- Ginger and Garlic - Adds classic spice and bold garlic flavor that is traditionally used in Asian cooking.
- Cornstarch & Water - Mix these two together to create a slurry that will help thicken the sauce as it cools.
How To Make Teriyaki Beef In The Slow Cooker
Assemble the teriyaki sauce: In a medium bowl, combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey. Whisk everything together and set it aside.
Cook the beef and sauce: Place sliced beef in the slow cooker and pour sauce on top. Cover with the lid and cook on LOW for 5 to 6 hours or until the beef is tender and cooked through.
Thicken the sauce: In a small bowl, add cornstarch and water. Whisk together until there are no lumps. Pour into the slow cooker and mix until well combined. Cover and continue to cook on HIGH for 20 minutes or until the sauce starts to thicken.
Garnish and serve: Serve over rice, noodles, or veggies and garnish with sesame seeds and green onions. Enjoy!
Recipe Tips
- When slicing the beef, make sure it is sliced against the grain. This will help the beef cook evenly and be more tender when finished.
- To cut the beef into thin slices, freeze it for about 30-60 minutes. This will firm up the beef and make it easier to slice.
- The sauce will thicken as it cools, so if you want a thinner sauce, serve immediately after adding the cornstarch slurry.
- Make sure there are no lumps in the cornstarch before adding to the mixture as this will cause the sauce to be cloudy and lumpy.
Variations
- Instead of using water for the sauce, try using beef broth for a more beefy flavor.
- If you want a bit of heat, add in a pinch or two of red pepper flakes.
- Instead of brown sugar, try using honey or maple syrup.
- For a gluten-free version, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
- Add some veggies to the mix! Try adding in a few cups of broccoli, bell peppers, or mushrooms 30 minutes before the end of cooking time.
- Other types of beef you can use include chuck roast, rump roast, or round steak.
Storing & Freezing
Storing: Leftover beef teriyaki can be stored in an airtight container in the fridge for up to five days.
Freezing: Let the beef cool completely before transferring it to a freezer-safe container. Freeze for up to three months. When ready to eat, thaw overnight in the fridge and reheat on the stove over low heat until warm.
FAQ
No, the slow cooker does not get hot enough to fry meat. You can use uncooked beef for this recipe and add it right to the slow cooker, no cooking beforehand needed!
Yes, this recipe can easily be doubled. Make sure your slow cooker is large enough to accommodate double the amount of ingredients.
Yes, simply follow the instructions and add everything to the pot. Cook on high manual pressure for 15 minutes and do a natural release. Remove the lid and turn on the sauté function. Mix cornstarch and water together to create a slurry and add it to the pot. Cook for another minute or until the sauce has thickened.
More Slow Cooker Beef Recipes
- Slow Cooker Lasagna
- The Best Crock Pot Chili
- Crock Pot Philly Cheesesteak
- Crock Pot Beef Stroganoff
- Slow Cooker Sloppy Joes
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Slow Cooker Teriyaki Beef
Ingredients
Beef
- 2 lbs sirloin steak (sliced into thin strips across the grain. You can also use flank steak.)
- â…“ cup low sodium soy sauce
- â…” cup water
- 2 tbsp light brown sugar (packed)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger (peeled and minced)
- 2 tsp garlic (minced)
- 3 tbsp honey
Sauce
- 3 tbsp cornstarch
- â…“ cup water
Instructions
- In a medium bowl, combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey. Whisk everything together and set it aside.
- Place sliced beef in the slow cooker and pour sauce on top. Cook on low for 5 to 6 hours.
- In a small bowl, add cornstarch and water. Whisk together until there are no lumps. Pour into the slow cooker and mix until well combined. Cover and continue to cook on high for 20 minutes or until the sauce starts to thicken.
- Serve over rice and garnish with sesame seeds and green onions.
Notes
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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