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Asian braised beef piled over steamed white rice, garnished with sesame seeds and green onions in a shallow bowl. (
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Slow Cooker Asian Braised Beef

This Slow Cooker Asian Braised Beef turns a cheap chuck roast into fall apart tender beef in a glossy soy, ginger, and star anise glaze. Sear the beef first, then let the slow cooker do 8 hours of work while you do none. Serve over rice with plenty of sauce. Feeds 6.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Dinner
Cuisine: Asian
Keyword: asian braised beef slow cooker recipe, crockpot asian beef, slow cooker asian braised beef
Servings: 6
Calories: 691kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 3 pounds beef chuck roast cut into large chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion sliced
  • 6 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • ½ cup soy sauce low sodium
  • ⅓ cup brown sugar
  • ¼ cup rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 2 cups beef broth low sodium
  • 1 star anise pod
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 3 tablespoons water

For serving

  • 3 cups cooked rice warm
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
US Customary - Metric

Instructions

  • Pat the 3 pounds beef chunks dry and season with the 1 teaspoon salt and ½ teaspoon black pepper.
    Beef chuck chunks are patted dry with paper towel, then seasoned generously with salt and freshly ground black pepper.
  • Heat the 2 tablespoons vegetable oil in a large skillet over high heat and sear the beef on all sides until deeply browned, working in batches. Do not skip this, that browning builds the deep savory flavor the whole dish is built on. Transfer the beef to the slow cooker.
    Beef chuck pieces shown raw and then deeply browned on every side in a large skillet with vegetable oil.
  • Add the sliced onion, 6 cloves minced garlic, and 2 tablespoons grated ginger to the slow cooker with the beef.
    Sliced onions, garlic, and ginger shown before and after sautéing together until softened and lightly golden in a skillet.
  • In a bowl, whisk together the ½ cup soy sauce, ⅓ cup brown sugar, ¼ cup rice vinegar, 2 tablespoons hoisin, 1 tablespoon sesame oil, and 2 cups beef broth. Pour it over the beef, then tuck in the 1 star anise pod and add the ¼ teaspoon red pepper flakes.
    Whisked braising sauce and browned beef with onions, star anise, and red pepper flakes prepared for slow cooking.
  • Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the beef is fork tender and falling apart.
    Overhead view of tender beef and onions simmering in a rich brown sauce with star anise inside a slow cooker.
  • Fish out the star anise. Stir the 3 tablespoons cornstarch into the 3 tablespoons water until smooth, then stir it into the slow cooker. Cover and cook on high for another 15 to 20 minutes, until the sauce thickens into a glossy glaze that coats the beef. This is what turns thin braising liquid into the saucy finish you want.
    Two overhead views show cooked braised beef before and after a cornstarch slurry thickens the sauce in the slow cooker.
  • Serve the beef and plenty of sauce over the 3 cups warm rice, topped with the sliced green onions and 1 tablespoon sesame seeds.

Notes

  1. Sear the beef: pat it dry, get the pan hot, and work in batches. Slow cookers can't brown anything, so this step is where the deep flavor comes from.
  2. One star anise pod: it's a powerful spice and 2 will take over the dish. Fish it out before serving.
  3. Low sodium everything: the soy sauce and broth both reduce over 8 hours, so regular versions end up far too salty.
  4. Fresh ginger only: grate it on a microplane, skin and all. Powdered ginger is a different ingredient and it won't work here.
  5. The slurry matters: 15 to 20 minutes on high with the cornstarch is what turns thin braising liquid into glaze.
  6. Low beats high: 8 hours on low gives noticeably better texture than 4 on high if you've got the time.
  7. Leave the lid on: every peek costs you heat the slow cooker has to make back.
  8. Leftovers: better the next day, and it freezes well for up to 3 months.

Nutrition

Serving: 1serving | Calories: 691kcal | Carbohydrates: 46g | Protein: 50g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 1579mg | Potassium: 1120mg | Fiber: 2g | Sugar: 15g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 6mg
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