The Little Epicurean

Jan 20 2014

Slow Cooker Asian Braised Beef

slow-cooker-asian-beef

I cannot live without my slow cooker.  I make all sorts of food in there from crème brûlée to loaded baked potato soup.  It seems like most of my slow cooker recipes are reserved for American and French foods.  I guess when I think slow cooker, I envision a lot braised beefs, creamy soups, and hearty stews.  You don’t normally see a lot of Asian foods prepared in slow cookers.

Naturally, I had to experiment.  I tried out a dish I would normally cook in the oven or on the stove.  This is my slow cooker Asian braised beef.

It is slightly sweet, yet still super savory.  It cannot be eaten alone, and it best served with rice, noodles, or made into a sandwich à la bánh mì-style.

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I used all sorts of Asian flavors, so it’s not really associated with one country or cuisine.  I guess it kind of encompasses everything, like a melting pot.  There’s lemongrass, garlic, hoisin sauce, ginger, rice vinegar and soy sauce.

Just like other braised meat dishes, this tastes even better the following day once the meat has had time to rest and soak up all the flavors of the sauce.

The-Little-Epicurean-Slow-Cooker-Asian-braised-beef

Print Recipe

Slow Cooker Asian Braised Beef

Yield: serves 4-6

Ingredients:

  • 3 pounds beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
  • 3 Tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 Tbsp vegetable oil
  • 5 garlic cloves, minced
  • 3 green onions,thinly sliced (green and light green parts)
  • 2-inch piece of ginger, minced
  • 1 1/2 tsp crushed red pepper flakes
  • 1 stalk lemongrass, cut into thirds and pounded
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup reduced-sodium (light) soy sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup rice vinegar
  • 1/2 cup light brown sugar, packed
  • 2 Tbsp Sriracha sauce

Directions:

  1. In a small bowl whisk together flour, salt, and pepper. Dredge cut beef into flour mixture. Shake off any excess flour. Set aside.
  2. In a medium sized skillet, add vegetable oil and warm up over medium heat. Once warm, brown (sear) beef in batches. Not need to fully cook meat, you just want to have a nice crust while cooking off the flour. Place seared beef in slow cooker.
  3. In the same pot you cooked beef, add minced garlic and ginger. Cook until fragrant. Add lemongrass and cook until garlic begins to brown. Add red pepper flakes and chicken broth. Transfer mixture to slow cooker.
  4. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha. Add to slow cooker. Add green onions.
  5. Cover slow cooker. Cook for 4-5 hours on high heat, or 6-8 hours on low heat.  Serve with rice, noodles or crusty bread.

slow-cooker-asian-braised-beef-close-up

Slow Cooker Asian Braised Beef

   

28 Responses to “Slow Cooker Asian Braised Beef”

  1. January 20, 2014
    2:24 pm

    I Love my slow cooker too. Great for quick and easy meal. This beef looks delicious can’t wait to try it for my next slow cooker meal

    • Maryanne replied...

      I can’t wait for you to try it Rochelle! I just started following you on Instagram…love your photos :)

  2. January 20, 2014
    6:36 pm
    Abby says...

    I had to make this as soon as I saw it! I made a few mods to make it gluten-free (coconut flour, coconut oil, and liquid aminos in lieu of soy sauce), but I am super excited to try it tomorrow!

    • Maryanne replied...

      Hi Abby! I hope you enjoyed it :) I haven’t tried cooking with coconut flour. Does it add a coconut-y flavor?

  3. February 27, 2014
    11:42 am
    Paulina says...

    Can I make it just in a pot if I don’t have slow cooker?

    • Maryanne Cabrera replied...

      Hi Paulina! Yes, you can totally make it in a regular pot.

  4. February 27, 2014
    1:33 pm

    I would love to make this but all I have in my house is lemon juice, no access to lemongrass at the moment. Is it still doable?

    • Maryanne Cabrera replied...

      Hi Rie, unfortunately lemon juice and lemongrass are completely differently in taste. If you don’t have lemongrass, just omit it in the recipe. I would not suggest substituting lemon juice.

  5. March 4, 2014
    10:17 pm
    Noelle says...

    My husband loved it. I had all ingredients with the exception of lemon grass and rice vinegar and believe it or not it still turned out decent. I used 1 pound of flank beef and cooked on high for about 5 hours. Thanks for the recipe.

    • Maryanne Cabrera replied...

      That’s awesome, Noelle! Great to hear it turned out okay!

  6. June 2, 2014
    3:40 am
    Martin says...

    I am English, so can you tell me what are green onions? Are they what we call Spring onions & the West Indians call scallions?

    • Maryanne Cabrera replied...

      Yes, green onions are also called scallions. They look like giant chives.

  7. June 13, 2014
    10:32 am
    Rima says...

    My husband and I just finished eating this!! We were blown away with the flavors!! It is so delicious! I know I may sound like a pig, but I already can’t wait to have the leftovers tomorrow ;) Thank you so much for posting this amazing recipe!!

    • Maryanne Cabrera replied...

      Hi Rima, that’s so wonderful to hear! I’m glad you and your husband enjoyed it. Thank you for trying out the recipe :)

  8. November 8, 2014
    5:56 pm
    Tiffany says...

    I made this tonight for my boyfriend and me. It turned out delicious! The only downside was that my boyfriend polished off every last bite so I won’t have any leftovers :) Great recipe!

    • Maryanne Cabrera replied...

      That’s so wonderful to hear, Tiffany! I’m so glad you and your boyfriend enjoyed it! :)

  9. November 22, 2014
    11:24 am
    M says...

    ive been debating about the slow cooker thing for month. I think I’m finally going to do it so I can make this.

    • Maryanne Cabrera replied...

      Do it! You can make it before you leave for work and come home to a delicious meal!

  10. January 17, 2015
    6:06 am
    AMI says...

    This is just delicious. I halved the recipe thinking 3# of meat was too much for 2 people but I’m sorry I did. There were no leftovers! My grocery store did not have lemongrass so I omitted it. Not sure it was missed but wondering what it would have added to the already delicious flavor. Looking forward to making this again. We both said that adding pineapple next time would make this even more awesome. Ok, my mouth just watered!

    • Maryanne Cabrera replied...

      Hi Ami! I’m so glad you liked! It’s one of my family’s favorites and I always have to make a double batch. No need to add lemongrass if you’d have it. I like it because lemongrass adds a little herbal citrus flavor.

      A word about pineapples– Fresh pineapples contain the enzyme bromelain which breaks down meat fibers, thus tenderizing the meat. (Papaya and kiwi have similar properties.) Since this recipe cooks the meat for quite a long time, I do not suggest adding pineapples to the cooking process. You will end up with a pot of mush. If you would like to add pineapples, be sure to add it at the very end. However, cooked or canned pineapples are a different story. They are likely not to affect the meat. I hope that helps!

  11. February 9, 2015
    7:29 pm
    b says...

    Great recipe! Flavor turned out nice but the beef wasn’t melt in your mouth. :( I left it on high for 5 hours. Did I leave it too long or not long enough?

    Thanks! Keep the yummy recipes coming!

  12. July 16, 2015
    6:40 pm
    Sam Learmonth says...

    I am going to make this in the slow cooker this weekend – it looks delicious!

  13. August 6, 2015
    10:19 pm
    Tony says...

    Hi MA,
    I love it. Thanks.
    May I ask if I did not have Sriracha Sauce…and is there any other sauce I could use? Thanks.

    Tony

    • Maryanne Cabrera replied...

      You can simply omit it. I add it to provide a little kick of spice.

  14. January 8, 2016
    4:12 pm
    A. Gardner says...

    I just made this with lean stew beef instead for a lower fat option. GREAT recipe that will be in the rotation now. Cooked up in 3.5 hours on high.

    • Maryanne Cabrera replied...

      That’s such a great idea! Thanks for sharing. Glad you liked the recipe! :)

  15. August 5, 2016
    10:47 am

    Maryanne you’re a lifesaver! I bought a 4lb chuck roast to make chili for my husband (for a date night under the stars) only to find out this morning that it’s not exactly his favourite…
    He lived in Korea for two years so he loves anything asian flavoured (and he loves meat!) and this recipe popped up in my Pinterest search so I’m off to make it right now! Hopefully I don’t stuff it up… I’ll let you know!

    Thanks for the great recipe!

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