Slow Cooker Asian Beef is tender, flavorful, and an easy alternative to a Chinese takeout version. Add your favorite veggies and whole grains for a one-pot meal!
I think It’s obvious that I love my slow cooker. And that I love beef. Marry the two and most people make beef stew or pot roast. But because I believe the saying, “happy wife, happy life,” is interchangeable with husband, I whipped up this slow cooker Asian beef with the hopes that my hubby would be happy and our tummies would be just as glad. The verdict? Move over takeout, slow cooker Asian beef is in town!
When I asked Ted what some of his favorite food memories were growing up, his initial answer was, “I don’t know.” When I replied with, “and don’t say you don’t know,” he told me he liked when his family would order Chinese takeout. Because we haven’t found a Chinese takeout place to our liking in town, I’ve had to test a few recipes so he can get his fix! The best part about making your own takeout favorites is that you can control the ingredients [the sauces are the biggest calorie and fat components]. And I can choose what cut of beef to cook with!
For this recipe I chose Flank Steak, because it’s leaner than stew meat or Chuck Roast like many use. Cooked low and slow, it becomes so tender, just like a roast. While Flank Steak is commonly used in grilling [my favorite recipe here], I’ve found it super delicious when cooked in the slow cooker. I cooked the beef on high because I was short on time, but was pleasantly surprised that the Flank Steak soaked up much of the flavor of the sauce, and there was plenty of extra sauce for serving over the beef and rice. Top with your favorite veggies [or stir-fry on the side], and you have yourself one better-than-takeout Asian beef bowl!
- 2 pounds Flank steak, trimmed of excess fat and sliced into one-inch pieces [against the grain]
- 1 tablespoon flour
- ⅓ cup soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon canola oil
- 2 cups brown rice, cooked
- Shredded carrots and cabbage for serving
- Add flour and beef to large resealable plastic bag. Shake to combine, until flour is equally coated over beef.
- In a medium bowl, whisk together soy sauce, ginger, honey, vinegar, garlic, and oil. Add to slow cooker, and top with beef.
- Cover and cook on high for 3.5 hour. Turn off slow cooker and let rest for 30 minutes.
- Serve immediately with rice and mixed veggies. Top with additional sauce if desired.
Skip the takeout and bring out your slow cooker for this flank steak Asian-style beef! Click To Tweet
Disclaimer: I am proud to partner with the Michigan Beef Industry Commission to bring you healthy recipes made with beef. Because of these great partnerships I am able to share delicious and nutritious family-friendly recipes. As always all opinion and ideas are 100% my own.