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Slow Cooker Asian Braised Beef

Slow Cooker Asian Braised Beef

This easy to make slow cooker Asian braised beef combines garlic, ginger, lemongrass, soy sauce, and rice vinegar to create a delicious hearty dish. Serve it over rice, noodles, or steamed vegetables. 
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Course: Main Course
Cuisine: Asian
Keyword: lemongrass beef, asian, braised beef, slow cooker, dinner
Servings: 4
Author: Maryanne Cabrera

Equipment

  • Slow Cooker or Multicooker

Ingredients

  • 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

Instructions

  • 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