Crockpot Beef Teriyaki
When you think of Beef Teriyaki, do you think of one of those little Chinese take-out boxes?
That’s how it was for me for many years. I had no good recipe to make at home for a traditional Chinese dish like Beef Teriyaki.
I’m happy to say that’s finally changed and now I Make My Own!
This crockpot recipe for beef teriyaki is now on the regular menu rotation at our house. Because this recipe only goes for six hours in the crockpot, it’s not a workday meal for us. Instead I often make this on a weekend, getting it started around lunch time which makes it ready for a 6:00 p.m. supper.
I like to purchase beef that’s already sold in smaller pieces for this recipe. I buy either a package labeled as stew meat (which is beef chunks) or beef for stir fry (which is beef strips). I find it’s still helpful to cut either the stew meat or the stir fry strips just a bit smaller so that they’re in nice bite-sized chunks.
This recipe calls for either wine or apple juice and I always use wine because I think it adds the most flavor. Either red or white wine can used. One time when I had neither wine nor apple juice in the house I substituted ginger ale (hey, there’s ginger in the recipe, right?) We all agreed the recipe was still OK, but we could tell it didn’t have the extra “tang” that wine usually gives to this recipe.
I also find it’s simple and easy to use a package of frozen vegetables for this recipe, but fresh vegetables could be substituted as well.
Here’s how to do it:
Crockpot Beef Teriyaki
- 1-1/2 Lbs Beef Stew Meat or Beef Strips for Stir Fry
- 1 tablespoon Cornstarch
- 1/4 cup Soy Sauce
- 1/4 cup Wine or Apple Juice
- 2 tablespoons Brown Sugar
- 1 teaspoon Ground Ginger
- 1 teaspoon Minced Garlic
- 16 oz bag Frozen Vegetables – Stir Fry Blend (thawed)
Note: An additional 1 Tbl of cornstarch will also be needed toward the end of cooking time
Cut the beef into smaller 1″ bite sized pieces as needed. Place in crockpot. Add the 1 tablespoon of cornstarch 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. (If I’m home I usually stir the meat again about half way through the cooking time).
About 30 minutes before serving, combine 1 tablespoon of cornstarch with 1/4 cup of cool water. Stir into the meat mixture in the crockpot. Add the thawed bag of stir fry vegetables, cutting up any large vegetable pieces as needed.
Cook on high for the remaining 30 minutes.
Serve over cooked rice.