Teriyaki is one of my favourite Japanese dishes to do with beef. Its both savoury and sweet, with a salty tang that is delicious. It can be done as a stir fry for a quick and easy dinner, but doing it in the Slow Cooker let's the flavours develop and deepen more intensely, whilst it does all the work for you. This recipe whilst not totally authentic is easily adapted - I didn't have rice vinegar so used white wine vinegar, didn't have cornflour so used plain flour, added extra veg as it was begging to be used etc ... and this applies to adaptions to suit you and your families tastes- Use what you have available and it will still be delicious. The step by step picture guide let's you follow the recipe easily. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep:-
Take the Beef out of the fridge 30mns beforehand
Slice the Onion
Slice the Pepper
Slice the Mushrooms
Chop the garlic
Place the flour in a bowl and add the S&P. Stir through
Pat the beef dry on a bit of kitchen roll then add to the bowl of seasoned flour
Mix through till all the beef is coated
Heat the oil in a pan, add the Beef and fry for 3-4mns
You want to cook out the flour but not to cook the beef.
Switch the Slow Cooker on to Low and add the Onion and Leek.
Add the Pepper-I used a mix of red,green and yellow and a bit of baby corn.
Add half the Mushrooms - I add the remainder at the end of cooking so they don't disappear into the sauce.
Add the Beef
Add all the Marinade ingredients into the pan you used for the beef- this will deglaze the pan. Heat until the sugar and honey has dissolved.
Pour over the beef strips.
You don't need any other liquid as the steam from the SC will produce more.
Cook on Low for 5hrs or High for 3.
20mns before the end of cooking add the remaining mushrooms
Stir through.
Add the Sesame seeds
Stir through.
Taste and adjust the seasoning if needed- I added a splash of Soy Sauce as it was a little sweet ..
but if its too salty or spicy add a little sugar
Serve with mixed grains and salad for a healthy option or with rice and crackers for a more authentic taste.
Easy Swaps:-
Beef strips for beef steak
Beef for chicken or pork
Flour for cornflour
Brown sugar for white
Honey for sugar.
PS- do not use light soy sauce as this is saltier than the original...its best using the Low/Reduced sodium one.
If you don't have it then use half the amount in the recipe.
Ingredients
Directions
Prep:-
Take the Beef out of the fridge 30mns beforehand
Slice the Onion
Slice the Pepper
Slice the Mushrooms
Chop the garlic
Place the flour in a bowl and add the S&P. Stir through
Pat the beef dry on a bit of kitchen roll then add to the bowl of seasoned flour
Mix through till all the beef is coated
Heat the oil in a pan, add the Beef and fry for 3-4mns
You want to cook out the flour but not to cook the beef.
Switch the Slow Cooker on to Low and add the Onion and Leek.
Add the Pepper-I used a mix of red,green and yellow and a bit of baby corn.
Add half the Mushrooms - I add the remainder at the end of cooking so they don't disappear into the sauce.
Add the Beef
Add all the Marinade ingredients into the pan you used for the beef- this will deglaze the pan. Heat until the sugar and honey has dissolved.
Pour over the beef strips.
You don't need any other liquid as the steam from the SC will produce more.
Cook on Low for 5hrs or High for 3.
20mns before the end of cooking add the remaining mushrooms
Stir through.
Add the Sesame seeds
Stir through.
Taste and adjust the seasoning if needed- I added a splash of Soy Sauce as it was a little sweet ..
but if its too salty or spicy add a little sugar
Serve with mixed grains and salad for a healthy option or with rice and crackers for a more authentic taste.
Easy Swaps:-
Beef strips for beef steak
Beef for chicken or pork
Flour for cornflour
Brown sugar for white
Honey for sugar.
PS- do not use light soy sauce as this is saltier than the original...its best using the Low/Reduced sodium one.
If you don't have it then use half the amount in the recipe.