Crockpot Beef Teriyaki

When you think of beef teriyaki, do you think of one of those little restaurant take-out boxes? That’s how it was for me for many years. I had no dependable recipe to make at home for a tasty beef teriyaki dinner. I’m happy to say that’s finally changed and now I Make My Own!

I’m also enjoying that this recipe can be made in the crockpot. It starts by putting some beef chunks in the crockpot (I use the cuts sold as “stew meat”), and adding some cornstarch to coat the beef.

Then a sauce is stirred together using soy sauce, wine or apple juice, brown sugar, ginger, and garlic. The sauce is poured into the crockpot and the beef cooks in the sauce on low for 6 hours.

The final steps are to combine 1 tablespoon of cornstarch with 1/4 cup of cool water and stir this cornstarch slurry into the meat mixture in the crockpot. A bag of frozen vegetables that’s been thawed is also added. Everything cooks for 30 more minutes so the sauce can thicken a little more.

Then it’s time to serve your beef teriyaki over cooked rice and enjoy knowing that you don’t have to always depend on takeout anymore when you get a craving for beef teriyaki!

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Crockpot Beef Teriyaki

This recipe uses your crockpot to cook chunks of beef in a homemade teriyaki sauce, with a convenient bag of vegetables added toward the end of the cooking time.

Yield: 4 servings

Author: Beverly

Ingredients:

• 1½ pounds stew meat or other type of beef chunks cut small
• 2 tablespoons cornstarch (divided)
• ¼ cup soy sauce
• ¼ cup red wine or apple juice
• 2 tablespoons brown sugar
• 2 teaspoons ground ginger
• 1 teaspoon minced garlic
• 1 bag (16 oz) frozen stir fry blend vegetables – thawed

Instructions:

• Cut the beef chunks into smaller 1" bite sized pieces as needed and then place the chunks in the crockpot.
• Add 1 tablespoon of the cornstarch to the crockpot and stir to coat the meat.
• In a small bowl combine the soy sauce, the wine (or apple juice), the brown sugar, the ginger, and the minced garlic. Pour over the meat in the crockpot and stir to combine.
• Cook on low for 6 hours.  
• At the end of the 6 hours, make a cornstarch slurry by mixing the remaining 1 tablespoon of cornstarch with a 1/4 cup of cold water. Add the slurry to the crockpot and stir to mix it in.
• Add the bag of thawed vegetables to the crockpot as well, chopping any of the vegetable pieces a little smaller as needed.
• Turn the crockpot to high and cook for another 30 minutes.
• Served over cooked rice.

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