Description
A flavorful and hearty Slow Cooker Beef Tips and Vegetables recipe that combines tender beef with a medley of fresh vegetables in a savory, slightly sweet sauce. Slow-cooked to perfection, this dish is perfect served over rice or noodles for a comforting family meal.
Ingredients
Beef and Marinade
- 2 pounds beef (flank steak, tenderloin, sirloin, or stewing beef), thinly sliced 1/4 – 1/2 inch thick, across the grain or diagonally
- 1 large onion, sliced
- 1 cup beef broth
- 3/4 cup soy sauce
- 3/4 cup dry sherry or oyster sauce
- 2 tablespoons sesame oil
- 1/2 cup brown sugar (packed) or honey
- 3 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 1 tablespoon dried crushed red pepper flakes (optional)
- 1/4 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, adjust to taste
Thickening Sauce
- 1/4 cup cornstarch or potato starch
- 1/2 cup liquid removed from slow cooker
Vegetables
- 1 cup bell peppers (green, yellow, or red), cored and sliced
- 2 cups mushrooms, fresh, sliced
- 2 cups broccoli florets, bite-sized pieces
- 2 cups sugar snap peas, trimmed
- 2 cups cauliflower florets, bite-sized (optional)
- 2 cups carrots, sliced (optional)
To Serve
- 4 cups cooked rice or noodles of your choice
- Green onions, thinly sliced (optional)
- Toasted sesame seeds (optional)
Instructions
- Prepare Slow Cooker: Turn the slow cooker on to low heat to start warming while preparing the ingredients.
- Add Beef and Onions: Place the thinly sliced beef and sliced onions into the slow cooker evenly.
- Make Marinade: In a medium bowl, whisk together beef broth, soy sauce, dry sherry or oyster sauce, sesame oil, brown sugar or honey, minced garlic, minced ginger, and crushed red pepper flakes if using. Taste and season with salt and pepper as needed.
- Combine in Slow Cooker: Pour the marinade over the beef and onions in the slow cooker and gently toss to combine all ingredients thoroughly.
- Cook Beef: Cover the slow cooker and cook on low for about 90 minutes, or until the beef is nearly cooked through and tender.
- Thicken Sauce: Carefully remove about 1/2 cup of the cooking liquid from the slow cooker and place it in a small bowl. Stir in the cornstarch until fully blended.
- Return Thickening Mixture: Pour the cornstarch mixture back into the slow cooker and gently stir to incorporate. Taste the sauce again and adjust seasoning with additional salt, pepper, garlic, ginger, or sugar/honey as preferred.
- Add Vegetables: Add between 4 and 6 cups of the prepared vegetables (peppers, mushrooms, broccoli, sugar snap peas, cauliflower, carrots) into the slow cooker. Increase the heat to high and cook for another 20 to 30 minutes, until the vegetables are tender and the sauce has thickened.
- Prepare Rice or Noodles: While the vegetables cook, prepare rice or noodles according to package instructions.
- Serve: Spoon the beef and vegetable mixture over the cooked rice or noodles. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately and enjoy!
Notes
- You can adjust the spice level by varying the amount of crushed red pepper flakes.
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free or use coconut aminos.
- Optional vegetables like cauliflower and carrots add extra texture and nutrition but can be omitted based on preference.
- Make sure to slice the beef thinly across the grain to ensure tenderness after slow cooking.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Asian Fusion
