Slow Cooker Teriyaki Beef

5 from 8 votes

A delicious beef dish cooked in your slow cooker with a Japanese style teriyaki sauce made from scratch

Course Main Course

Cuisine Slow Cooker

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 280kcal

Bring the sauce ingredients to the boil in a small pan and cook until reduced by half and thickened.
80 ml dark soy sauce, 60 ml rice wine, 60 ml water, 20 g Demerara or brown sugar
Brown the beef in batches in a hot pan. I did this dry, without oil, but you can use a little oil if you wish.
600 g diced beef
Place the chopped onion and browned beef in the slow cooker pot.
1 onion
Pour over the sauce, and top with the garlic and ginger.
3 cloves of garlic, 2 tsp lazy ginger
Cook on high for 3-4 hours or on low for 7-8 hours.
Serve with chopped spring onions and sesame seeds, over white rice.
4 spring onions, Optional: sesame seeds

Storage

Store leftover teriyaki beef in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or on the hob until piping hot.
The sauce may thicken in the fridge, so add a splash of water when reheating if needed.
Freeze for up to 3 months and defrost overnight in the fridge before reheating.

Substitutions

Try the recipe with braising steak instead of diced stewing beef.
Use chicken thighs instead of beef for a lighter version.
Honey or maple syrup can be used instead of brown sugar.
Tamari works well instead of soy sauce for a gluten-free option.
Add broccoli, peppers, mange tout, or diced carrots during the last 30–60 minutes of cooking.

Tips

Brown the beef before slow cooking for extra flavour.
If the sauce is too thin at the end, stir in a cornflour slurry and cook on high until thickened.
For extra heat, add chilli flakes or sriracha.
Serve with rice, noodles, or steamed greens.