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Slow Cooker Asian Braised Beef Recipe

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4.4 from 8 reviews

This Slow Cooker Asian Braised Beef recipe features tender beef chuck slow-cooked with aromatic garlic, ginger, lemongrass, and a flavorful sauce of soy sauce, rice vinegar, hoisin, and Sriracha. The beef is first seared to develop a rich crust, then slow-braised until meltingly tender. Perfect for serving over rice, noodles, or steamed vegetables, this hearty dish delivers deep Asian-inspired flavors with minimal hands-on time.

  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings

Ingredients

Beef and Coating

  • 3 pounds beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Cooking and Aromatics

  • 3 Tablespoons vegetable oil, or grapeseed oil
  • 5 cloves garlic, minced
  • 3 stalks green onions, thinly sliced (green and light green parts)
  • 2-inch piece of ginger, minced
  • 1 ½ teaspoon crushed red pepper flakes
  • 1 stalk lemongrass, cut into thirds and pounded

Liquid and Sauce

  • 1 cup reduced-sodium chicken broth
  • ½ cup reduced-sodium (light) soy sauce
  • ¼ cup hoisin sauce
  • ½ cup rice vinegar
  • ½ cup light brown sugar, packed
  • 2 Tablespoons Sriracha sauce

Instructions

  1. Prepare the beef: In a small bowl, whisk together flour, kosher salt, and black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess. Set aside.
  2. Sear the beef: Heat vegetable oil in a medium skillet over medium heat. Add the beef cubes in batches and sear until a crust forms, cooking off the flour but not fully cooking the meat. Transfer the browned beef to the slow cooker.
  3. Sauté aromatics: In the same skillet, add minced garlic, ginger, and the white and light green parts of the green onions. Cook until fragrant, then add lemongrass and crushed red pepper flakes. Cook until the garlic begins to brown. Pour in chicken broth and stir to deglaze the pan, scraping up any browned bits. Transfer this mixture to the slow cooker.
  4. Mix the sauce: In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha sauce. Add this sauce to the slow cooker with the beef and aromatics.
  5. Slow cook the beef: Cover the slow cooker and cook on high for 4-5 hours or on low for 6-8 hours, until the beef is tender and flavorful.
  6. Finish and serve: Stir in the reserved green parts of the green onions or use them as a garnish. Optionally strain out aromatics like lemongrass, ginger, and garlic from the sauce before serving. Serve the braised beef with steamed rice, noodles, or crusty bread.

Notes

  • Recommended cuts of beef: beef chuck and brisket work well; short ribs provide an even richer flavor but are more expensive.
  • You can omit lemongrass, red pepper flakes, or Sriracha if you prefer a milder dish.
  • Reserve the green parts of the green onions when using a pressure cooker or stovetop method, using them as garnish.
  • Additional cooking options include Instant Pot: sauté beef and aromatics, then pressure cook on low for 30 minutes with natural pressure release.
  • Stovetop method: Sear beef and aromatics in a heavy pot, add liquids and simmer covered for 3-4 hours until tender, stirring occasionally.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

Find it online: https://monicarecipes.com/slow-cooker-asian-braised-beef-recipe/