Nutrition Month Featured Recipe: Slow Cooker Asian Beef

Written by: Lianne Castelino

Published: Apr 2, 2016

Nutrition Month Featured Recipe: Slow Cooker Asian Beef

Prep Time 10 minutes
Cook Time 3 hours
Course Main Dish
Servings 6


  • Slow Cooker


  • 2 lbs flank steak, trim excess fat and slice into one-inch pieces (against the grain), you can also buy packages of beef cut in “stir fry” strips
  • 1 tbsp all purpose flour
  • 1/3 cup low sodium soy sauce
  • 1 tbsp grated ginger *
  • 1 tbsp maple syrup or honey
  • 1 tbsp rice wine vinegar or rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp grapeseed oil
  • 2 cups brown rice or quinoa, cooked **
  • Shredded carrots, red cabbage, julienne cucumbers and chopped green onions for serving


  • Add flour and beef to a large resealable plastic bag (e.g. Ziploc) and shake to combine until flour equally coats beef.
  • Put beef in slow cooker
  • In a medium bowl, whisk together soy sauce, ginger, honey/maple syrup, vinegar, garlic and oil.
  • Pour over beef.
  • Cover and cook on high for 3.5 hours.
  • Once done turn slow cooker off and let rest for 30 minutes.
  • Serve immediately with rice (or quinoa) and top with carrots, cabbage, cucumbers and green onions.
  • Top with additional sauce and sesame seeds if desired.


*Kitchen Hack: Peeling ginger with a teaspoon is a lot easier and less wasteful than using a knife.
Instead of using brown rice or quinoa try making cauliflower rice or combining half quinoa or brown rice with half cauliflower rice.
Add kale or a leaf of your choice on top of the rice for an added green!
Adapted from

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