Slow Cooked Teriyaki Beef
Rich and flavoursome beef recipe
This recipe is sure to become a staple in your household. The beef is so tender it melts in your mouth and the homemade teriyaki sauce is rich and flavoursome, yet easy to make. The versatility of this beef means you can simply serve with rice, mashed potatoes or steamed greens. But we love the idea of cook once, eat twice so we tend to split the beef across two of our favourite recipes; the Teriyaki Beef Bowl and the Teriyaki Sushi Cake. This recipe will keep for 3 days when refrigerated or up to 6 months when frozen.
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1kg Quality Mark bolar roast
cut into 5cm chunks
2 tbsp olive oil
2 tsp garlic bulbs
2 tsp ginger roots
½ cup honey
¼ cup soy sauce
¼ cup beef stock
¼ cup rice wine vinegar
¼ tsp ground black pepper
For the teriyaki beef
Turn your slow cooker to low.
Brown the beef in batches over high heat using the olive oil, adding to the slow cooker as you go.
Add the garlic, ginger, honey, soy sauce, beef stock, rice wine vinegar, and pepper to the slow cooker.
Stir the beef and liquid well and cover the slow cooker with the lid. Cook on low for 6-8 hours or high for 3-4 hours, until beef is tender and falling apart.
You can thicken the sauce with a corn flour mixture. Mix 2 tbsp cornflour and 2 tbsp water together, then add to the slow cooker and turn on high for 15 minutes.
Nutrition Information per Serving (461g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)