This easy to make slow cooker Asian braised beef combines garlic, ginger, lemongrass, soy sauce, and rice vinegar to create a delicious hearty dish.
The vast majority of slow cooker recipes are reserved for American or French foods.
Let’s change that! Let’s add some Asian foods into the mix!
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 beloved slow cooker Asian braised beef recipe.
This is a family favorite. I have yet to meet someone that didn’t enjoy this easy recipe!
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.
Ingredients needed for slow cooker braised beef
I used a variety of flavors unique to all of Asian. As such, it’s not associated to just one country or cuisine.
I guess it kind of encompasses everything, like a melting pot.
The key components are: 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.
Which cut of beef is best for braising?
I suggest using beef chuck. Beef chuck is a tough but flavorful cut of meat. It has a decent amount of fat and connective tissue.
Through slow cooking, like braising, the tough meat tenderizes. The connective tissues breaks down resulting with a rich, gelatinous tender piece of meat.
Best of all, beef check is relatively inexpensive compared to other cuts.
Other beef cut options?
- Brisket: another inexpensive option
- Short-Ribs: for the ultimate braised beef, but also the most priciest
I don’t have a slow cooker. Can I cook this recipe stove-top?
Yes, this Asian braised beef recipe can be cooked stove-top. Follow the instructions as listed in the recipe.
Instead of cooking in a slow cooker, set heavy bottom pot (like dutch-oven pot), over medium heat.
Bring to a boil, then reduce heat to a simmer. Cover pot and let simmer for 3-4 hours until beef is tender. Occasionally remove pot cover and stir.
*I have not yet tested this recipe in an instant pot. I will update will results soon.
Slow Cooker Asian Braised Beef
- Slow Cooker or Multicooker
- 3 pounds beef chuck cut into 1 1/2-inch cubes, excess fat trimmed
- 3 Tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Tablespoons vegetable oil or grapeseed oil
- 5 garlic cloves minced
- 3 green onions thinly sliced (green and light green parts)
- 2-inch piece of ginger minced
- 1 ½ teaspoon crushed red pepper flakes
- 1 stalk lemongrass cut into thirds and pounded
- 1 cup reduced-sodium chicken broth
- ½ cup reduced-sodium (light) soy sauce
- ¼ cup hoisin sauce
- ½ cup rice vinegar
- ½ cup light brown sugar packed
- 2 Tablespoons Sriracha sauce
- In a small bowl whisk together flour, salt, and pepper. Dredge cut beef into flour mixture. Shake off any excess flour. Set aside.
- 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.
- 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.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha. Add to slow cooker. Add green onions.
- 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.All images and text ©The Little Epicurean
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