Slow Cooked Teriyaki Beef

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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.

Prep: 10 mins

Cook: 6 hours 120

Serves 8

Ingredients

1kg Quality Mark bolar roast, cut into 5cm chunks
2 Tbspn olive oil
2 tsp garlic, crushed
2 tsp ginger, crushed
½ cup honey
¼ cup soy sauce
¼ cup beef stock
¼ cup rice wine vinegar
¼ tsp ground black pepper

Method

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.

This terriyaki beef is beautiful with rice, mashed potato, steamed seasonal greens, or split it across two of our favourite recipes: Teriyaki Beef Sushi Cake or Teriyaki Beef Sushi Bowl.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 178g

Energy kJ (kcal)	1129 (270)
Protein (g)	28.4
Fat (g)	9.1
Saturated (g)	2.3
Carbohydrate (g)	18
Sugars (g)	17.6
Sodium (mg)	616
Iron (mg)	2.9
Zinc (mg)	4.6
Vitamin B12 (ug)	1.4
Selenium (ug)	2.0

The salty flavour of this dish is provided by the soy sauce. For a lower sodium (salt) option use a reduced-salt soy sauce.

Cook once, eat twice. This recipe is so simple to throw together and will keep covered in the fridge for 3 days or freezer for up to 6 months.
You can bulk out this teriyaki beef dish by adding any veges in your pantry or fridge. We recommend potatoes, carrots, and other tasty root vegetables.
The beef is delicious the next day after the flavours have developed further.
Look for beef with a marbling of fat and connective tissue as this adds flavour and tenderness to the beef.