1. Can I make this with chicken instead of beef?

Yes! Substitute sliced chicken thighs and cook for 4–5 hours on low.

2. How can I make it less sweet?

Reduce honey by half and add more soy sauce or a squeeze of lime.

Try arrowroot powder or simply reduce the sauce on the stove before serving.

Absolutely! Store cooled beef and sauce in freezer bags for up to 2 months.

Tender slow-cooked teriyaki beef served with rice and veggies — simple, comforting, and delicious.

Scale

2 lbs beef flank steak or chuck roast, thinly sliced

½ cup low-sodium soy sauce

¼ cup honey or maple syrup

3 cloves garlic, minced

1 tbsp fresh ginger, grated

¼ cup rice vinegar

2 tbsp sesame oil

1 tbsp cornstarch + 2 tbsp water (slurry)

1 cup sliced bell peppers

1 cup broccoli florets

1 cup shredded carrots

Cooked brown rice or jasmine rice

Sesame seeds & green onions

Cook Mode Prevent your screen from going dark

1. Whisk soy sauce, honey, vinegar, oil, garlic, and ginger in slow cooker.

2. Add beef and coat evenly.

3. Cook on Low 6–7 hrs or High 3–4 hrs.

4. Stir in cornstarch slurry last 30 min.

5. Add vegetables, cover until tender-crisp.

6. Serve over rice and garnish.

Slice beef thinly across the grain.

Store leftovers up to 4 days.

Make it gluten-free with tamari.

Add pineapple for sweetness.