Slow Cooker Teriyaki Beef

5 from 37 votes

Slow Cooker Teriyaki Beef makes a tasty dinner that's perfect served over rice, noodles, or vegetables for a quick and satisfying dinner! It's an easy-to-make meal made with thinly sliced beef cooked until tender in a sweet and salty teriyaki sauce.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: Japanese

Servings:

Calories: 267kcal

Author: Ryan Allen

Equipment

Ingredients

Beef

2 lbs sirloin steak (sliced into thin strips across the grain. You can also use flank steak.)
⅓ cup low sodium soy sauce
⅔ 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
⅓ 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

Slice Across the Grain. The grain are the muscle fibers in the meat. When you cut across them, it shortens the grain, and results in more tender pieces of meat.

Easy Slicing Tip. Freeze the meat for about 30-60 minutes before cutting it. This will firm up the beef and make it easier to slice.

Consistency. The sauce will thicken as it cools so if you want a thinner sauce, serve it immediately after adding the cornstarch slurry.

Avoid Lumps. Make sure there are no lumps in the cornstarch slurry before adding to the mixture. This ensures the sauce is smooth and doesn't become cloudy.

Nutrition