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Easy Slow Cooker Teriyaki Beef Recipe

Easy Slow Cooker Teriyaki Beef

Thinly sliced flank steak or skirt steak cooks slowly in a homemade teriyaki-style sauce until tender and richly flavored. A quick cornstarch slurry thickens the cooking liquid into a glossy sauce just before serving.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

Beef and Sauce
  • 2 pounds Flank steak or skirt steak, trimmed and sliced 1/4 inch thick across the grain
  • 1/2 cup Low-sodium soy sauce
  • 1/2 cup Beef broth
  • 1/4 cup Packed light brown sugar
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Toasted sesame oil
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated or finely minced
Optional Heat
  • 1/4 teaspoon Crushed red pepper flakes
Thickener
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold water
Garnish
  • 2 green onions Green onions, sliced
  • 1 tablespoon Sesame seeds

Method
 

Step-by-Step
  1. Trim excess fat from the flank steak or skirt steak. Slice the beef about 1/4 inch thick across the grain; slightly chilled beef is easier to slice cleanly.
  2. Place the sliced beef in the slow cooker. In a bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, garlic, ginger, and optional red pepper flakes.
  3. Pour the sauce over the beef and toss gently so every slice is coated. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until tender.
  4. During the final 20–30 minutes, whisk the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the slow cooker liquid, cover, and continue cooking until the sauce is glossy and thickened.
  5. Garnish the teriyaki beef with sliced green onions and sesame seeds. Serve immediately over steamed white rice, brown rice, or noodles.

Notes

Add the cornstarch slurry only near the end for the cleanest, thickest sauce. Avoid substantially overcooking flank steak because it can become stringy. Stew meat or chuck roast may be used instead, but those cuts generally need about 7–8 hours on LOW and create a more pot-roast-like texture.