Crockpot Teriyaki Beef

This Crockpot Teriyaki Beef turns a handful of pantry staples into a melt-in-your-mouth dinner with barely any effort. The slow cooker does all the work, delivering juicy, sauce-laden strips that are perfect over rice or noodles.

Servings: 4 servings

Set-and-Forget Flavor

Just toss beef strips, teriyaki sauce, garlic, onion, and a sprinkle of sesame seeds into a black crockpot, set it low, and let the magic happen. In under five hours you’ll have fork-tender beef with a glossy, savory glaze that looks restaurant-ready without any fuss.

The Secret to Ultra-Tender Teriyaki Beef

Cooking the beef on low heat for a full four hours allows the connective tissue to break down slowly, keeping the meat juicy while the teriyaki sauce thickens and clings. Adding a splash of water or broth (about ¼ cup) ensures there’s enough liquid for steam, preventing the meat from drying out and giving the sauce a perfect sheen.

Ingredients for Crockpot Teriyaki Beef

• 1 ½ pounds beef flank steak, thinly sliced into strips
• ½ cup teriyaki sauce (store-bought or homemade)
• 2 cloves garlic, minced
• 1 small onion, thinly sliced (about ½ cup)
• 1 tablespoon sesame seeds, toasted
• ¼ cup water or low-sodium beef broth
• ½ teaspoon black pepper
• 1 tablespoon vegetable oil (for browning, optional)
• Cooked rice or noodles, for serving

How to Make It: Crockpot Teriyaki Beef

1. If desired, heat oil in a skillet over medium-high and quickly sear the beef strips for 2 minutes; this adds extra flavor but can be skipped.
2. Place sliced onion and minced garlic in the bottom of the crockpot.
3. Add the raw (or pre-seared) beef strips on top of the aromatics.
4. Pour the teriyaki sauce over the beef, then add the water or broth and sprinkle with black pepper.
5. Cover and cook on LOW for 4 hours, or on HIGH for 2 hours, until the beef is fork-tender.
6. About 10 minutes before serving, stir in toasted sesame seeds.
7. Serve the beef over cooked rice or noodles, spooning extra sauce over the top.

Quick Tips for Perfect Teriyaki Beef

For an extra glossy finish, stir a teaspoon of cornstarch mixed with cold water into the sauce 30 minutes before the end of cooking. Use a good quality teriyaki sauce—look for one with real soy sauce, ginger, and a hint of sweetness. If the sauce looks too thin, let the crockpot sit uncovered for the last 15 minutes to reduce.

Serving Ideas

Plate the tender beef strips over a mound of fluffy white rice or buttery noodles, then drizzle any remaining glaze over the top. A side of steamed broccoli or snap peas adds color and crunch, while the toasted sesame seeds provide a nutty finish.

Common Questions

Can I use a different cut of beef?

Yes, chuck roast or sirloin works well; just slice it thinly against the grain for tenderness.

Do I need to add extra liquid?

A small amount (¼ cup) of water or broth helps create steam and prevents the sauce from drying out.

How do I store leftovers?

Cool the beef, then refrigerate in an airtight container for up to 3 days; reheat gently on the stove or microwave.