Slow Cooker Teriyaki Beef (Better Than Takeout)
This slow cooker teriyaki beef recipe is even better than takeout, and the prep couldn’t be simpler! This easy dinner features sweet and savory beef cooked low and slow in a homemade teriyaki sauce with only the best ingredients. Serve it over customizable rice bowls with plenty of crunchy, fresh toppings.
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What is teriyaki?
Teriyaki is a cooking method and flavor profile that stems from Japanese cooking and is frequently adapted into American sauces and dishes.
It is used as both a marinade and a sauce, typically made from soy sauce, added sweeteners, and seasonings. In this recipe, the combination of soy sauce, apricot preserves, garlic, ginger, and sesame oil creates a teriyaki sauce that tastes more balanced and homemade than most bottled versions.
What’s To Love About This Recipe
- This is one of my favorite slow cooker beef recipes because it delivers those sweet and savory takeout-style flavors with very little hands-on work.
- This better-than-takeout recipe tastes like something you’d order at your favorite restaurant, but the slow cooker does almost all of the work.
- Teriyaki beef makes the best rice bowl meal because everyone can customize their bowl with their own toppings, such as cucumbers, carrots, avocado, green onions, sesame seeds, and a drizzle of chili crisp.
- With made-from-scratch teriyaki sauce featuring apricot preserves, the flavors are perfectly balanced, bright, and cleaner than most store-bought versions.
- Make enough for leftovers! The flavors continue to deepen in this recipe, and leftovers are simply delicious. It’s an easy, filling choice for meal prep lunches and bowls!
Ingredients Needed
Beef
- Flank steak – Flank steak is a lean, thin-cut steak that tenderizes best with slow cooking. Slice it thinly against the grain before adding to the slow cooker, or if you prefer a more shredded texture, larger chunks work well too and can be pulled apart after cooking. While flank steak is my preference, chuck roast also works well if you prefer a more traditional shredded beef texture.
- Yellow onion – Thinly sliced yellow onion adds slight sweetness and depth to the dish.
- Red bell pepper – Red bell pepper also adds sweetness, along with bright color and texture to the teriyaki dish.
Homemade Teriyaki Sauce
- Soy sauce or tamari – This creates the savory base of the teriyaki sauce. You can use low-sodium soy sauce if preferred, to better control the saltiness of the finished dish. Tamari is also an easy gluten-free substitute for soy sauce, and the flavor is very similar.
- Apricot preserves – Apricot preserves add sweetness to the sauce and create the glossy teriyaki consistency that perfectly coats every bite. Using preserves also adds a sweet, rich flavor without making the sauce overly sugary.
- Rice vinegar – The acidity in rice vinegar balances the multiple sweet elements in the sauce.
- Garlic – Minced garlic adds depth and complements the savory beef.
- Fresh grated ginger – Grated ginger provides the most potent flavor and slightly spicy warmth to the sauce.
- Sesame oil – Sesame oil adds smoothness and a slight nutty flavor.
- Beef broth – Beef broth adds necessary moisture and volume to the sauce, while infusing more flavor into the beef.
- Worcestershire sauce – This adds a hint of umami flavor and complements the soy sauce.
- Black pepper – Add just a bit of black pepper for a warm, spicy element.
- Cornstarch and cold water – Mixed together into a slurry, these ingredients act as a thickener at the end of cooking to develop that classic teriyaki sauce texture.
For Serving
Choose a simple carb like cooked jasmine rice, brown rice, or cauliflower rice as the base of the serving bowl and top with your choice of mini cucumbers, shaved carrots, green onions, sesame seeds, avocado, edamame, chili crisp, or a drizzle of sriracha.
Best Cuts Of Beef for Slow Cooker Teriyaki Beef
Flank steak is the best cut to use for tender slow cooker beef. However, if you prefer a more traditional shredded beef texture, chuck roast also works well and will have more fat and marbling.
Even though flank steak becomes very tender in the slow cooker, it’s important not to overcook it, or else it can toughen quickly. Cooking on low heat produces the best texture.
How To Make Teriyaki Beef In The Slow Cooker
- Add sliced onions and peppers to the bottom of the slow cooker.
- Slice the beef thinly against the grain or cut it into larger chunks if you prefer a shredded-style texture. Add the beef to the slow cooker.
- In a bowl, whisk together soy sauce, apricot preserves (or brown sugar and honey), rice vinegar, garlic, ginger, sesame oil, broth, Worcestershire, and black pepper.
- Pour sauce over the beef and gently stir to coat.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Remove ½ cup of sauce from the slow cooker and whisk with cornstarch and cold water until smooth.
- Stir the slurry back into the slow cooker and cook on high for 10-15 minutes until the sauce thickens.
- Taste and adjust the seasoning if needed.
- Serve over rice with cucumbers, carrots, green onions, sesame seeds, avocado, edamame, or desired toppings.
How Long To Cook Teriyaki Beef In The Slow Cooker
Flank steak will result in the best texture on a low and slow setting (about 6-7 hours on low), but you can also cook it on high for 3-4 hours if needed. It is best to check the meat’s tenderness early and adjust the time so it doesn’t become tough or overcooked.
Pro Tips
- Most slow cooker recipes are generally forgiving, but it’s very important not to overcook the beef. You can use a meat thermometer to ensure the beef does not exceed 145 ℉, and turn off the heat slightly before then, since the temperature will continue to rise.
- Slice the beef thinly against the grain to make the beef easier to eat and give it a texture similar to what you’d find in a restaurant rice bowl.
- I always thicken the sauce at the end of cooking rather than adding cornstarch at the beginning. This keeps the sauce glossy and prevents it from becoming overly thick during the long cooking time.
- Use a low-sodium soy sauce if needed so you can better control the saltiness of the finished dish.
- I don’t usually sear the beef first because the slow cooker develops plenty of flavor on its own, but you can sear it first if you have extra time and want a deeper beef flavor.
- If the sauce still seems thin after adding the cornstarch slurry, let it cook uncovered on high for a few extra minutes until it reduces.
Recipe Substitutions and Variations
- Chuck roast also works well and will produce a more traditional shredded beef texture.
- To make a spicy teriyaki beef, add a small amount of chili garlic sauce, sriracha sauce, or red pepper flakes to the homemade teriyaki sauce. You can also reserve these additions for individual teriyaki beef and rice bowls to keep the meal family-friendly.
- For gluten-free teriyaki sauce, use tamari as an interchangeable substitute for soy sauce. The flavor is very similar! Some store-bought versions will contain added gluten as a thickener or in soy sauce, so be sure to check labels on any substitutes.
- For reduced sugar, look for no-added-sugar apricot preserves.
- If preferred, you can swap a combination of brown sugar and honey for the apricot preserves.
- Fresh ginger makes a noticeable difference in the flavor, but ground ginger can work in a pinch. You can also buy jars of grated ginger, which can be a good balance of convenience and taste.
- For even more teriyaki variations, try Slow Cooker Teriyaki Chicken or tasty Slow Cooker Chicken Pineapple Teriyaki Bowls.
How To Serve Teriyaki Beef
Slow cooker teriyaki beef makes a hearty, delicious entrée that works with a simple side of rice or noodles or a fully customizable bowl meal. (You can even prep your rice ahead of time if you like with The Perfect Slow Cooker Rice.)
Teriyaki beef is a favorite rice bowl meal because everyone can customize their bowl with their own toppings. My favorites are cucumbers, carrots, avocado, green onions, sesame seeds, and a drizzle of chili crisp. The cool vegetables balance the rich, savory beef and add texture and crunch to every bite.
If you are serving a family, set out a variety of toppings and let everyone build their own rice bowl – including any spicy additions! Serve over jasmine rice, brown rice, or cauliflower rice and pile on the fresh toppings for a better-than-takeout homemade meal.
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover beef and vegetables with the remaining sauce in a sealed container in the fridge for up to 3 days. Store toppings separately from the beef to maintain the best texture for leftover bowls.
Freezer
Freeze leftover beef with sauce in an airtight container or bag for up to 3 months. Defrost in the fridge before reheating and serve fresh toppings for teriyaki bowls.
How To Best Reheat Leftovers
Leftover slow cooker beef teriyaki reheats exceptionally well, making it one of my favorite recipes for meal prep lunches. Microwave single-serving portions in short intervals, or reheat the beef and sauce on the stove over medium heat.
Frequently Asked Questions
How do you thicken teriyaki sauce in the slow cooker?
It is best to thicken the teriyaki sauce in the slow cooker once cooking is finished, rather than adding the cornstarch slurry at the beginning. If the sauce still seems thin after adding the cornstarch and water, remove the lid and let it simmer uncovered on high for a few extra minutes.
Can I make this recipe ahead of time?
Yes, this is a great make-ahead meal because the flavors continue to develop as it sits, and the leftovers are often even better the next day. You can prepare the beef, onions, peppers, and homemade teriyaki sauce up to 24 hours in advance and store it in a sealed bag in the fridge, or freeze it for up to 3 months.
Is it better to cook teriyaki beef on low or high?
Cook the teriyaki beef on low for 6-7 hours for the best, most tender texture.
Can I use store-bought teriyaki sauce?
You can use a store-bought teriyaki sauce as a shortcut; however, many bottled versions contain higher amounts of sugar or sweeteners. As a result, you may need to keep an eye on the slow cooker near the end of cooking to stir and prevent any burning around the edges.
How do you keep beef tender in the slow cooker?
For the most tender beef texture, cook the flank steak low and slow, and prevent overcooking by monitoring the temperature to be sure it does not exceed 145 ℉. Keep in mind that temperatures will continue to rise even after the heat is turned off.
Also, slicing the flank steak thinly against the grain before cooking makes the beef easier to eat and more tender.
Slow Cooker Teriyaki Beef (Better Than Takeout)
Equipment
- Slow Cooker
Ingredients
Beef
- 2½ pounds flank steak
- 1 small yellow onion thinly sliced
- 1 red bell pepper sliced
Homemade Teriyaki Sauce
- ¾ cup soy sauce or tamari
- ½ cup apricot preserves
- 3 tablespoons rice vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame oil
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For serving:
- cooked jasmine rice, brown rice, or cauliflower rice; mini cucumbers; shaved carrots; green onions; sesame seeds; avocado; edamame; chili crisp or sriracha
Instructions
- Add sliced onions and peppers to bottom of slow cooker
- Slice beef thinly against the grain or cut it into larger chunks if you prefer a shredded-style texture, then add beef to slow cooker
- In a bowl, whisk together soy sauce, apricot preserves (or brown sugar and honey), rice vinegar, garlic, ginger, sesame oil, broth, Worcestershire, and black pepper
- Pour sauce over beef and gently stir to coat
- Cover and cook on low for 6-7 hours or high for 3-4 hours
- Remove ½ cup of sauce from slow cooker and whisk with cornstarch and cold water until smooth
- Stir slurry back into slow cooker and cook on high for 10-15 minutes until the sauce thickens
- Taste and adjust seasoning if needed
- Serve over rice with cucumbers, carrots, green onions, sesame seeds, avocado, edamame, or desired toppings
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings separate to maintain freshness.
- Freeze the beef and sauce for up to 3 months. Thaw overnight in the refrigerator and add fresh toppings after reheating.
- Reheat in the microwave in 30-second intervals or warm gently on the stovetop over medium heat.
- Slice the beef thinly against the grain for tender bites.
- Thicken the sauce at the end of cooking rather than at the beginning to keep it smooth and glossy.
- Use low-sodium soy sauce if you prefer more control over the final saltiness.
- If the sauce is still too thin after adding the cornstarch slurry, cook it uncovered on high for a few more minutes until it reaches your desired consistency.
