Cubes of sirloin steak are slow-cooked with bell pepper, onion, and mushrooms in a made-from-scratch teriyaki sauce until perfectly tender. Ladle a big scoop over cooked rice to satisfy those take-out cravings!
One of the first cooking appliances that I discovered when I first came to the USA 16 years ago was the slow cooker. I know it sounds strange but until I came to the US, I didn’t know that such a cooker exists! We have ovens, ranges, rice cookers, casseroles and woks of all types, even pressure cookers, but not slow cookers. You can buy them in the Philippines nowadays, thankfully, though I am not sure many have it. I guess because many are still unfamiliar with it. My cousin in North Carolina encouraged me to get one shortly after I arrived in the US so I could try it. Once I’ve cooked in it and realized how easy it is to use and how the food came out so tender and tasty – I was hooked. I had such a good experience with a slow cooker that the first one I ever owned lasted me 12 years! I really felt sad when it simply died on me.
So, when a good friend of mine, the amazing Valerie Brunmeier, who is quite an accomplished cook and blogger at From Valerie’s Kitchen and, one I truly admire, asked me to review her recently published cookbook, THE FOOLPROOF FAMILY SLOW COOKER, that featured slow cooker recipes, I was so happy to oblige!
I must admit it took me a while to decide which recipe to try first as they all looked so delicious. I love that each recipe featured a photo of the finished dish so there’s no guessing what the dish would look like when you’re done cooking. After browsing the book a few times, I finally settled on a dish that not only caught my attention because it looked very appetizing but it was totally right up my alley – an Asian dish – BEEF TERIYAKI – with all its yummy flavors.
I knew I would love this dish because it has some of my favorite Asian ingredients that I often use for cooking – soy sauce, sesame oil, and especially ginger! I love ginger so much that I tripled the amount in the cookbook – it’s a personal preference because I love a dish that proclaims I have a lot of ginger!
This recipe is certainly perfect because the beef teriyaki came out so tasty and tender. I followed the recipe pretty much as is save for the amount of ginger so I know it is amazing! I have nothing but praise for this dish and my entire family felt the same way, too. I think I ate a lot of rice the night I made this for dinner as I just couldn’t stop eating and adding more beef teriyaki to my plate! This is what classic Asian comfort food is all about!
This Beef Teriyaki is just one of many delicious recipes in this must-have cookbook. I can imagine so many uses this delightful cookbook would get. And while there are many slow cooker recipes here, I love that Valerie also included many dishes that don’t call for slow cooking. In fact, you may find a dish that’s tailor-made for the slow cooker but you are given additional instructions so you can, if you opt to, make it on the stovetop in the Dutch oven instead. It is a one-stop-shop for the perfect one-pot meals!
The instructions were all written well and very clear leaving no room for guesswork. I don’t like recipes that confuse me with regard to methods and techniques! But not this one, the entire cookbook is very precise and methodical and if you simply follow it, you’ll be guaranteed perfectly delicious results!
Here’s a rundown of what recipes you can expect in each chapter:
Ch. 1. Poultry
Ch. 2. Beef and Pork
Ch. 3 Pasta
Ch. 4 Soups, Stews and Chilis
Ch. 5 On the Side
Ch. 6 Appetizers and Snacks
Ch. 7 Breakfast and Brunch
Ch. 8 Sweets
As if this isn’t enough, Valerie also concludes the book with some bonus recipes for all of us to use and enjoy. Made from scratch seasoning mixes that she’s tried and tested in her kitchen are included. These would not only come in handy for the recipes in the book itself but certainly for other dishes that may call for such.
I highly recommend this wonderful book without any reservation! I have totally enjoyed cooking from this and I know I would have many more uses for it!
In fact, I love this cookbook so much that I bought an extra copy to give to a friend that I know would totally enjoy the recipes as much as I do.
The book may be purchased anywhere books are sold and certainly easy to order from Amazon.
So, what are you waiting for? Get your own copy soon and make sure to make this Teriyaki Beef as it’s so excellent! I guarantee you’ll be making it over and over again like I would!
Slow Cooker Teriyaki Steak Tips with Peppers and Mushrooms
Cubes of sirloin steak are slow-cooked with bell pepper, onion, and mushrooms in a made-from-scratch teriyaki sauce until perfectly tender. Ladle a big scoop of this Slow Cooker Teriyaki Steak Tips with Peppers and Mushrooms over cooked rice to satisfy those take-out cravings.
- 2/3 cup light or reduced-sodium soy sauce
- 2/3 cup mirin (sweet rice wine)
- 1/4 cup sugar
- 2 tbsp toasted sesame oil
- 1 tbsp ginger root peeled and finely grated
- 1 tbsp garlic, minced
- 1/3 cup water
- 1/4 cup vegetable oil, divided
- 3 lb top sirloin steak, cut into 1-2" cubes
- Salt and freshly ground black pepper
- 1 cup white onion, diced
- 1 red bell pepper, cut into 1" pieces
- 1 green bell pepper, cut into 1" pieces
- 8 oz cremini mushrooms, quartered
- 2 tbsp water
- 2 tbsp cornstarch
- 3 tbsp green onions, thinly sliced
- 2 tsp sesame seeds
For the teriyaki sauce, in a small bowl whisk together the soy sauce, mirin, sugar, sesame oil, ginger, garlic, and water. Set it aside.
For the steak tips, heat 2 tablespoons of oil in a 12-inch cast-iron skillet over medium-high heat. When the oil is hot, add half of the beef cubes and season them with the salt and pepper. Allow them to cook undisturbed for a couple of minutes, then stir, cooking just long enough to sear the beef without cooking it through, about 3 or 4 minutes. Use a slotted spoon to transfer the browned beef to the slow cooker. Add the remaining 2 tablespoons of oil to the pan and repeat with the remaining beef cubes.
Add the teriyaki sauce mixture to the slow cooker with the beef. Layer the onion and bell peppers over the top, and without stirring, cover and cook for 6-7 hours on low or for 3-4 hours on high, until the beef is fork-tender. Add the mushrooms, cover and continue to cook for an additional 20 to 30 minutes on low, just until the mushrooms have softened.
Combine the water and cornstarch in a small bowl and add the mixture to the slow cooker, stirring for several minutes until the sauce has thickened. Sprinkle on the green onions and sesame seeds and serve over the rice.