Slow Cooker Asian Beef with Vegetables

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.

Slow Cooker Asian Beef with Vegetables

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This Asian beef with vegetables from your crockpot rivals Chinese takeout!

• Total Time: 6 hours 10 minutes
• Yield: 5-6 1x

Ingredients

Scale 1x2x3x

• 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

 

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Instructions

1. 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.)
2. 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).
3. 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.
4. To serve, place a portion of rice in bowl and top with beef and veggies. Chopsticks are optional but encouraged.

 

• Author: Andi
• Prep Time: 10
• Cook Time: 360
• Category: Main
• Cuisine: Asian