Slow Cooker Teriyaki Beef Tip Steaks
on Mar 22, 2019, Updated Jan 24, 2025
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In this crockpot recipe, rich steak tips are slow-cooked until they become fall-apart tender and glazed with a beautiful teriyaki glaze with just the right balance of salty and sweet.

In this crockpot recipe, rich steak tips are slow-cooked until they become fall-apart tender and glazed with beautiful teriyaki flavors that have just the right balance of salty and sweet. Teriyaki sauce and beef are magical partners, and in the slow cooker, they turn into an irresistibly flavorful Asian-inspired dish. This teriyaki beef is perfect when scooped over cooked rice (white, brown, basmati, or jasmine) to catch all of the delicious sauce.
This crock pot teriyaki beef goes beautifully alongside Simple Stir-Fried Vegetables, Slaw with Miso-Ginger Dressing, Sautéed Broccoli, or a Kale Crunch Salad.
Table of Contents
Ingredients
- Cornstarch – To thicken the sauce.
- Soy sauce – I like to use low-sodium soy sauce to control the salt level.
- Light or dark brown sugar – For a carmalized sweetness. You can also sub in honey.
- Mirin – For acidity and depth of flavor.
- Vegetable or canola oil – For searing the beef.
- Beef tip steaks – Check out the note below for more info on choosing beef steak for this recipe.
Beef Steak Tips
You may see beef steak tips called sirloin steak tips, beef tip steaks, or tri-tip steaks (they sure do have lots of names) in the market. They are a part of the sirloin and are noted as a good value for a tender cut of beef.
This teriyaki-ish take was greeted with a vigorous thumbs up. Actually, especially from the dog who doesn’t even have actual opposable thumbs. All in all, this recipe is a keeper and a good reason to keep your slow cooker on a more accessible shelf.
How to Make Crockpot Teriyaki Beef
- Make the sauce: In a small bowl, whisk the cornstarch with 1/4 cup water until the cornstarch is dissolved. Whisk in the soy sauce, brown sugar, ginger, cornstarch, and mirin (if using). Set aside.
- Sear the beef: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the steak for about 2 minutes on each side. Remove and add them to the slow cooker.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of oil and turn the heat to medium. Sauté the onions and garlic for about 3 minutes, until slightly softened.
Kitchen Smarts
It is best to sear or sauté beef and other proteins before cooking them in a crockpot; otherwise, the texture of a slow cooker meal can be somewhat soft and monotonous. Here, browning the beef tips gives them a nice caramelized exterior (the Maillard Reaction, if you want to dig a little deeper) that makes this dish taste oh that much better.
- Slow-cook the beef: Stir the sauce and add it to the pan, and stir to scrape up any browned bits stuck to the bottom of the pan. Pour the sauce over the meat in the slow cooker, and then set the slow cooker to high for 4 hours.
- Serve: Dish the beef teriyaki into bowls over cooked rice, with the scallions sprinkled on top if desired. For a pretty presentation, sprinkle the cooked teriyaki beef with toasted sesame seeds along with sliced scallions (or green onions) before serving.
Instant Pot Variation
If you have an Instant Pot, you hopefully know that you can actually brown the meat in that appliance, then switch it to the slow cooker setting. Just brown the beef tips on the sauté setting, and set the beef aside. Then sauté the onions, add the garlic, and add the teriyaki mixture. Return the beef to the pot, change to the slow cooker setting, and set it to slow cook for 4 hours.
Storage
Store leftover teriyaki beef in an air-tight container in the fridge for about 1 week. Leftovers can be heated in the microwave just until warmed through or over low heat in a pot on the stove.
What to Serve With Slow Cooker Teriyaki Beef
More Slow-Cooker Recipes
- Easy Slow Cooker Hot Pimento Cheese Dip
- Slow Cooker Chicken Chili
- Slow Cooker Barbecue Beer Beef Stew
- Slow Cooker Barbecue Pulled Pork
- Slow Cooker Barbacoa Beef
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Equipment
Ingredients
- 1 tablespoon cornstarch
- ½ cup less-sodium soy sauce
- ¼ cup light or dark brown sugar
- 2 tablespoons finely minced peeled fresh ginger
- 3 tablespoons mirin (rice wine; optional)
- 2 tablespoons vegetable or canola oil (divided)
- 2 pounds beef tip steaks (cut into 2-inch pieces)
- ½ cup chopped onion
- 2 teaspoons minced garlic
- Hot cooked rice (brown or white; to serve)
- Thinly sliced scallions (for garnish; optional)
Instructions
- In a small bowl, combine the cornstarch with 1/4 cup water until the cornstarch is dissolved. Add the soy sauce, brown sugar, ginger, cornstarch, and mirin (if using). Set aside.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the steak for about 2 minutes on each side. Remove and add them to the slow cooker. In the same skillet, add the remaining tablespoon of oil and turn the heat to medium. Sauté the onions and garlic for about 3 minutes, until slightly softened. Stir the sauce and add it to the pan, and stir to scrape up any browned bits stuck to the bottom of the pan.
- Pour the sauce over the meat in the slow cooker, and then set the slow cooker to high for 4 hours.
- Serve the beef teriyaki over the rice, with the scallions sprinkled on top if desired.
Haven’t made the recipe but I will….I just wanted to say those plates are absolutely gorgeous . That ivy pattern. The color!!
Easy to make, great flavors. I added shiitake mushrooms and made extra sauce. Made on 8/12/20