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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.

Course Dinner, Main Course
Cuisine Asian, Japanese
Keyword Asian Slow Cooker Recipes, Slow Cooker Teriyaki Beef, Slow Cooker Teriyaki Steak Tips
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Servings 6


  • 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


  1. For the teriyaki sauce, in a small bowl whisk together the soy sauce, mirin, sugar, sesame oil, ginger, garlic, and water. Set it aside.

  2. 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.

  3. 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.

  4. 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.