Slow-Cooker Asian-Style Beef - Kraft Recipes Top
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Slow-Cooker Asian-Style Beef

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Total Time

12 servings

Simmered in an Asian-inspired blend of toasted sesame dressing, garlic and teriyaki sauce, chunks of beef get meltingly tender in the slow cooker.

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Make It

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  • Slice onions, keeping the sliced white bottoms and green tops separate. Heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally and adding garlic for the last minute. Stir in teriyaki sauce, bell peppers, crushed pepper and white onion slices. Pour into slow cooker sprayed with cooking spray; cover with lid.Instapot
  • Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
  • Mix cornstarch and dressing until blended. Add to slow cooker along with the snow peas and nuts; stir. Cook, uncovered, 10 min. or until slightly thickened. Serve over rice, topped with green onion slices.

Special Equipment Needed


Substitute chow mein noodles for the rice.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.


  • 12 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 4 Meat (L)
  • 2 Fat

Nutrition Bonus

The colorful fresh vegetables in this delicious slow-cooked main dish provide both flavor and vitamin C.

Nutritional Information

Serving Size 12 servings
Calories 410
Total fat 15g
Saturated fat 4g
Cholesterol 95mg
Sodium 430mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 4g
Protein 35g
% Daily Value
Vitamin A 15 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from LOVE My son and husband absolutely LOVE this recipe. I also made it for my 3 daughters when they came home visiting from college, they now ask for it too. I made a few adjustments according to my families likes/dislikes. I increased the red pepper flakes to 2 t, doubled the sauces and corn starch and omitted the bell peppers and snow peas. Instead, I added broccoli florets and sliced carrots the last 20 minutes of cooking. I also sprinkled black pepper and onion powder along with the red pepper flakes while browning the meat. This is my sons all time favorite recipe and he asks for it all the time. Fantastic recipe that is definitely an all time family favorite!!!
Date published: 2018-03-28
Rated 5 out of 5 by from This is a very good crock pot dish. This is a very good crock pot dish. Many times I find crock pot dishes to be a bit on the bland side, but this one had plenty of flavor. I did add extra teriyaki because when I put the beef in the crock pot, it really didn't look like much flavoring on it, so I dumped in a bit more teriyaki. Also, the red peppers cooked down to absolute mush, totally disintegrated. If I make this again, I will not add the peppers until the last hour of cooking time. The beef was super-tender with good flavor and texture.
Date published: 2013-09-24
Rated 5 out of 5 by from Made with Broccoli, Yum! I made this with broccoli instead of snow peas, added the last 20 minutes. Bell peppers were mushy, would hold those until later next time. I also added a few fresh mushrooms the last 10 minutes. I served this over a rice and veggie mix, it was a hit!
Date published: 2016-07-02
Rated 5 out of 5 by from Wow! Wow! My very picky eating son loved it and said "this is tasting like my new favorite dinner". We all loved it! The only things I did different was I only used 1lb. roast and serve it over brown rice.
Date published: 2015-12-02
Rated 5 out of 5 by from Amazing and delicious! I made this recipe last week and my husband had three helpings! Very easy to throw together. It's just the two of us so we had leftovers for a couple of nights. I used red, yellow and orange peppers for color. I also used Jasmine rice and made it a little firm side. Served Chinese rice noodles over the top.
Date published: 2017-10-25
Rated 4 out of 5 by from Asian Style in Tally I enjoyed a new spin on beef. I did find, that the cornstarch and dressing was too thick, next time, I will use only half. I added more seasonings​ to my beef, salt, pepper and ground ginger. I also added more teriyaki sauce.
Date published: 2017-06-12
Rated 3 out of 5 by from Needs more acid to help break down the beef. Needs more acid to help break down the beef. The corn starch has to be added some other way, the dressing indicated is much to thick to suspend the corn starch.
Date published: 2014-08-31
Rated 4 out of 5 by from Delish! Delish! I did not add the cashews and added a little extra dressing to it. My family enjoyed it. Served it over Teriyaki Noodles. Husband requested I use brocolli next time instead of the snow peas.
Date published: 2013-08-22
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