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.