Easy Slow Cooker Teriyaki Beef
64 Comments Jun 08, 2024
Updated Oct 12, 2024
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All you need are just three ingredients to make this Easy Slow Cooker Teriyaki Beef recipe. Stew meat, diced onion, and teriyaki sauce marry together in your crockpot for a delicious meal everyone will love.
We love quick and easy Asian-inspired recipes for the slow cooker. It’s cheaper and healthier than take-out. My other favorites are Slow Cooker Pepper Steak, Black Pepper Chicken, Chicken Chow Mein, or Teriyaki Chicken.
Table of Contents
Why You’ll Love This Slow Cooker Teriyaki Beef Recipe
When it comes to recreating a restaurant-style recipe, it doesn’t have to be hard. And that’s what is so amazing about this classic Chinese dish. It uses just three ingredients. The prep time is quick and the cooking time is too, so you can put a delicious dinner on the table without any stress.
This is a meal your entire family will enjoy and I’m sure they’ll ask you to cook it again soon. The next time you’re looking for a quick and easy meal, put this one on your meal plan! You may also like my slow cooker Mongolian beef recipe!
Recipe Ingredients
- Soy Vay Veri Veri Teriyaki – This teriyaki has an authentic taste and isn’t sticky and gloppy like others.
- Beef Stew Meat – You can find this already cut up at the store or you can cut a beef roast into cubes yourself
- Diced white onion – This adds more flavor to the dish and makes the house smell great while cooking.
Step-by-Step Directions
Step One – Add everything to the slow cooker.
Step Two – Stir all the ingredients together until well combined.
Step Three – Cover and cook on HIGH for 4 hours or LOW for 6 hours. Serve and enjoy!
How to Serve
- Crock pot teriyaki beef is delicious served over a bed of white rice. You can also swap for brown rice, Jasmine rice, or cauliflower rice.
- Serve this tasty beef alongside a helping of edamame, snap peas, broccoli, or a veggie combo.
- Top the teriyaki beef with sesame seeds, soy sauce, and sliced green onion.
Can I use a different cut of beef?
Yes, you can use these cuts of beef instead of beef stew meat if desired.
- Flank steak – no need to cube up. Put in whole and shred after the cooking time is up.
- Chuck roast or any other beef roast – Cut into 1-inch cubes
- Steak – Sometimes I have leftover steaks from a value pack and those work great cubed up in this recipe.
- Ground beef – if you only have ground beef you can definitely use it with this recipe. Brown, crumble and drain before continuing with the recipe.
Recipe FAQs
This recipe can be put directly in the slow cooker or into Ziplock bags and frozen for later in the month. (Can go longer but risk freezer burn flavors) Thaw in the fridge the day before you want to cook it. Pour contents into the slow cooker and cook as directed in my recipe card below.
Store any remaining teriyaki beef in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed throughout.
Yes! The rich flavors of the sauce can be used to make chicken teriyaki.
More easy slow cooker recipes
- Slow Cooker Easy Pulled Pork Sandwiches
- Slow Cooker Apricot Chicken
- Slow Cooker Beef and Broccoli
- Slow Cooker Beef Tips
- Slow Cooker Beef Chow Mein
- Slow Cooker Crack Chicken
- Slow Cooker Hot Dogs
- Slow Cooker Chicken and Gravy
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Slow Cooker Easy Teriyaki Beef
How to Video
Ingredients
- 2 lbs. cubed beef stew meat
- 1 cup Soy Vay Veri Veri Teriyaki sauce
- 1 cup diced white onion
Serving suggestions:
- toasted sesame seeds
- sliced green onion
- steamed white or brown rice
- broccoli or sugar snap peas
Instructions
- Add everything to the slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Serve over rice
Sarah’s Notes
- Flank steak – no need to cube up. Put in whole and shred after the cooking time is up.
- Chuck roast or any other beef roast – Cut into 1-inch cubes
- Steak – Sometimes I have leftover steaks from a value pack and those work great cubed up in this recipe.
- Ground beef – if you only have ground beef you can definitely use it with this recipe. Brown, crumble and drain before continuing with the recipe.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I have a question when you say this recipe can be put in a slow cooker on a big Ziploc bag and put in the freezer for later on. Do you cook it first or just mix everything up together and then you put it in Ziploc bag in freezer that be nice to know Because you say you take it out of the freezer overnight in the fridge, and then you put it in the slow cooker at the overcook
It can be put in a ziplock bag before cooking, making it a freezer meal you can cook later.
Should we add salt and pepper at any time? or does the prepared sauce take care of that? Thks.
It’s pretty salty on it’s own, you can add pepper if you’de like!
Are you familiar with Mr. Yoshida Marinade and Cooking Sauce? That is my go-to sauce. I wondered about using it instead of Soy Vay.
That sounds like a great choice, I will try myself.
Thanks for another excellent recipe my family all enjoyed it!
Amazing how easy and delicious this is!! Served with white rice. Chefs kiss!
This looks good! The recipe says 6 servings, but how much is a serving? I cup?
I do not measure that, I apologize.
No worries…I understand. Thanks for responding. 🙂 I am making my grocery list right now and I can’t wait to try this recipe next week!