This Asian Slow Cooker Beef is an excellent one-dish meal with fork-tender meat and a flavorful sauce. We live in San Francisco and are surrounded by fantastic Asian food, but this crockpot recipe gives our local takeout a run for its money! The first time I made this recipe, I added the vegetables at the start of cooking. The veggies were tasty but very mushy after several hours in the crockpot, so I recommend stirring them in for the last half hour or so while you cook the rice. I checked the meat after four hours on low, and it was tender and could have been eaten then. If you are going to be out all day, it will be fine to cook it 6-8 hours on low, or if you are in a hurry you could try it for 2-3 hours on high. Honestly, I often remember that I was supposed to put something in the slow cooker at 2 or 3 o’clock in the afternoon, so the shorter cooking time is a nice option to have! Adapted from Slow Cooker Mongolian Beef by Six Sister’s Stuff.
Print Slow Cooker Asian Beef with Vegetables
This Asian beef with vegetables from your crockpot rivals Chinese takeout!
- Total Time: 6 hours 10 minutes
- Yield: 5-6 1x
Ingredients
- 2 pounds flank steak cut across the grain into 1″ x 2″ strips
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup water
- 1/2 teaspoon ginger crushed or minced
- 2 garlic cloves crushed or minced (or substitute 1/2 teaspoon garlic powder)
- 2 carrots grated or sliced thin
- 2 bell peppers sliced into short strips (I used red and yellow for color)
- 2 zucchini sliced into bite-sized pieces
- small bunch green onions sliced thin, some reserved for garnish
- cooked rice
Instructions
-
In a large bowl, toss steak strips with cornstarch to coat. (Don’t use a small bowl or you will live to regret it when your kitchen is sprinkled with cornstarch. Don’t ask me how I know.)
-
Place meat in slow cooker turned to low. Rinse out the cornstarch bowl, and add olive oil, soy sauce, water, brown sugar, ginger, and garlic. Whisk together and pour over meat in slow cooker. Cook on low 4-6 hours (or up to 8 if necessary).
-
At least a half hour before dinnertime, stir in carrots, bell pepper, green onions, and zucchini. Continue cooking on low while you prepare the rice.
-
To serve, place a portion of rice in bowl and top with beef and veggies. Chopsticks are optional but encouraged.
- Prep Time: 10
- Cook Time: 360
- Category: Main
- Cuisine: Asian
Doreen says
Was looking for healthy slow cooker meals and found your post and site. We tried this last night and had a wonderful outcome! Thank you for a delicious dish that did not involve a lot of prep. Thinking I could use the same base recipe with pork loin or perhaps chicken. Have been exploring your other posts too (we love pumpkin over here :o)
★★★★★
Andi says
Thank you, Doreen! I’m so happy to hear that you liked this recipe, and I hope you find some others to try too. I do think this would do well with chicken since it doesn’t cook very long. (I think chicken can get dried out in the slow cooker if it goes all day.) I also have a slow cooker sweet and sour pork recipe if you might be interested in that one.
Gary says
I made this today and after the four hours on low much of the meat was burnt to a crisp. Thanks for a recipe that made me toss out $8.00-$10.00 worth of meat and vegetables.
This is the problem with the internet
Andi says
Hi, Gary. I’m sorry to hear that the recipe didn’t turn out well for you. I recently made this dish exactly as written, and it turned out great (as pictured). Cooking beef for four hours on low in the slow cooker is very conservative and should not result in burned meat.
Joanna says
I don’t understand how “Gary” could have burned meat in a slow-cooker… especially one set to low… have a feeling it’s a problem with Gary’s cooking skills and not your recipe ;-)
Andi says
Aw, thanks for sticking up for me, Joanna! This made my morning :)
Michele says
You must have forgot half the ingredients….it has water, soy sauce, and oil in it — no way of burning all that up and charring the meat in only 4 hours in a slow cooker set to low. ??? :-/
Andi says
Thank you, Michele! This was like a virtual hug :)
joybee83 says
Yummy and colorful. I must try this. Pinned
Andi says
Thanks, Joy! I hope you like it. Be sure to add the vegetables in at the end if you want it to be colorful. They are much browner and softer if they cook for a few hours ;) Have a good weekend!
Chevy says
The cooking time is so varied, how long could you put it on high if you wanted to have this sooner for dinner?
Andi says
Hi, Chevy! Would you believe that I have a flank steak in my refrigerator this very minute to make this recipe tomorrow? This was one of my early posts, and I wanted to make the recipe again this week to narrow down the cooking time and take a new photo. If you can hold on another day or two, I’ll have a good answer for you. Thanks for your question!
Jackie Karlic (The Non-Martha Momma) says
Hi! Found you on My Turn (for us) Fri blog hop. This looks delicious, I love Asian inspired food, I love the crockpot, and my husband loves beef, so I may need to give this a try.
The Weary Chef says
I was very surprised how well this turned out. My husband loved it too, and it was super easy. Thanks for stopping by!