Easy Slow Cooker Teriyaki Beef
Slow Cooker Teriyaki Beef is a mouthwatering dish made with tender beef cooked slowly in a flavorful teriyaki sauce. It’s a dump-and-go recipe that is perfect for busy weeknights.
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I don’t know about you but I love crock pot meals because I get to spend more time with my family and less time in the kitchen. And, my husband loved the fact that the beef turned out ultra tender from being slow-cooked.
The Best Slow Cooker Teriyaki Beef Recipe You Will Ever Try
I’ve made this teriyaki beef more times than I can count, testing different cuts of meat, marinade times, and sauce ratios until I landed on the version you see here. Skirt steak turned out to be the key: it holds up to a long slow-cook without turning stringy, and it soaks up the teriyaki marinade far better than tougher cuts do.
I also learned through plenty of trial and error that whisking the cornstarch into the hot liquid before returning it to the pot is what gives this dish its glossy, takeout-style sauce instead of a thin, watery one.
If you are a fan of slow cooker meals that feed your family without a lot of hassle, then you are going to want to also try this Slow Cooker Chicken Satay, Slow Cooker White Chicken Lasagna, or this Slow Cooker Taco Potato Casserole.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- teriyaki marinaded beef skirt steak – You can also marinate your skirt steak if you can’t find a pre-made one at your grocery store.
- soy sauce – I used regular soy sauce, if you are watching your sodium intake use low-sodium
- brown sugar – Light or dark brown sugar can be used
- minced garlic – Fresh garlic can be used but jarred would also work.
- ginger powder – fresh ginger or ginger paste can also be used
- honey – maple syrup can be swapped if you are out of honey
- cornstarch – this is used for thickener. Xanthan gum can also be used.
- broccoli – Fresh broccoli works best, but frozen can also be used. Thaw and drain it first.
- Green onions or scallions make a great optional topping.
How To Make Slow Cooker Teriyaki Beef
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Slice the steak into bite-sized pieces.
Then add the steak and marinade to the slow cooker.
Add the soy sauce, brown sugar, honey, garlic, and water. Cook on high for 4 hours.
Remove the steak and whisk in the cornstarch.
Storage
Storage – Store leftover crock pot teriyaki beef in an airtight container in the fridge for up to 3 days.
Freezing – You can freeze the leftovers in a freezer safe container for up to three months. Thaw in the fridge overnight.
Reheating – You can reheat individual servings in the microwave for 1-2 minutes or reheat a large batch in a skillet over medium heat until warm all the way through.
Tips For Making Teriyaki Steak
- Trim off any excess fat or silver skin before the steak goes into the slow cooker so the sauce doesn’t turn greasy.
- Add the broccoli in during the last hour only, so it stays bright and crisp-tender instead of turning mushy.
- Let the steak marinate overnight if you have time. The longer soak makes the beef even more flavorful once it’s slow-cooked.
- Taste the sauce before serving, and stir in a small splash of rice vinegar if you want a little more tang to balance the sweetness.
- If you can’t find a marinaded steak already, I like to use Kinder’s
Common Mistakes to Avoid When Making Crockpot Teriyaki Beef
- Using a lean cut like sirloin tip, eye of round, or stew meat instead of skirt or flank steak. Lean cuts turn tough and dry after hours in the slow cooker instead of staying tender.
- Lifting the lid to check on the beef while it cooks. Every peek lets out heat and steam, which adds to the total cook time and can leave the meat less tender.
- Pouring cornstarch directly into the hot cooking liquid instead of whisking it in gradually. This causes clumps rather than a smooth, glossy sauce.
- Skipping a taste test before serving. Soy sauce and teriyaki marinade brands vary a lot in saltiness and sweetness, so it’s worth adjusting the sauce to your own taste.
- Using a slow cooker that’s too small. A 6-quart or larger cooker gives the beef and sauce room to cook evenly, while an overcrowded 3-quart cooker can affect texture and cook time.
FAQs for Slow Cooker Teriyaki Steak
What cut of meat is best for teriyaki beef?
Skirt steak and flank steak are the best choices for this recipe. Both cuts have long muscle fibers that stay tender through hours of slow cooking, and they soak up the teriyaki marinade well. A very lean cut like sirloin tip or eye of round isn’t a good substitute, since those tend to dry out and turn tough in the slow cooker.
Can I use frozen steak in this recipe?
I always recommend thawing the steak completely before it goes into the slow cooker. Starting from frozen means the meat spends too long at unsafe temperatures before it heats through, and it throws off the total cook time listed in the recipe.
Can I make this recipe on the stovetop instead of in a slow cooker?
Yes, you can simmer the beef and sauce in a covered skillet or Dutch oven over low heat until the steak is tender, usually about 45 minutes to an hour, then finish with the cornstarch slurry and broccoli the same way as the slow cooker version. It just takes more attention on the stove since it isn’t a hands-off method.
Why did my teriyaki sauce turn out thin?
A thin sauce usually means the cornstarch wasn’t dissolved well before it was added back to the pot. Whisk the cornstarch into a small amount of the hot cooking liquid until it’s completely smooth, then stir that mixture back into the slow cooker so the sauce thickens evenly as it finishes cooking.
Can I make this teriyaki beef ahead of time?
Yes, this recipe reheats well, which makes it a great meal to prep ahead. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to three months, then reheat gently in the microwave or in a skillet on the stove.
Related Recipes
Do you love making Asian food at home like I do? I’m always looking for ways to save on food by making our takeout favorites at home. Next time try Instant Pot Potstickers, Instant Pot Fried Rice, or Instant Pot Teriyaki Chicken.
If you give this easy slow cooker recipe a try, I would love for you to leave me a comment to let me know what you think about it.
Slow Cooker Teriyaki Beef
Equipment
- knife and cutting board
- Slow Cooker
- whisk
Ingredients
- 1 ½ pounds teriyaki marinaded beef skirt steak
- ½ cup soy sauce
- 1 cup water
- 1 tablespoon of brown sugar
- 1 tablespoon minced garlic
- 2 teaspoons ginger powder
- 3 tablespoons honey
- 2 tablespoons cornstarch
- 2 cups broccoli
- Green onions
Instructions
- Remove the steak from the marinade and slice into bite size pieces.
- Add the sliced steak to the slow cooker with the marinade.
- Add the soy sauce, brown sugar, honey, garlic, and water.
- Set the slow cooker to high and cook for 4 hours.
- Once cooked, remove the steak and whisk in the cornstarch.
- Add the steak back with the broccoli and cook on high for 1 more hour.
- Serve with rice, and garnish with green onions.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.