Slow Cooker Teriyaki Beef (Better Than Takeout)

overhead view of dinner plate of teriyaki beef on white rice with edamame and carrot sticks and gold fork, surrounded by containers of cucumber, salt and pepper, sesame seeds, green onion, and carrots sticks

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.

Course Main Course

Cuisine American, Asian, Japanese

Prep Time 15

Cook Time 4 15

Total Time 4 30

Servings

Calories 376kcal

Author Jennifer Draper

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

Get Recipe Ingredients

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.

Nutrition