Crock Pot Beijing Beef

This Crock Pot Beijing Beef is a sweet and savory recipe, which uses flank steak and hoisin sauce. It’s a no-fuss take on the classic, ready in about 3 hours and 15 minutes.

Crock Pot Beijing Beef Ingredients

• 2 1/2 – 3 pounds flank steak, thinly sliced
• 1/3 cup cornstarch
• 2/3 cups oil
• 2 red bell peppers, cubed
• 1 onion, cubed

Sauce Ingredients:

• 1/4 cup sugar
• 3 tablespoons ketchup
• 6 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 4 teaspoons sweet chili sauce
• 2 teaspoons vinegar
• 1/4 cup water
• 1 teaspoon red chili flakes
• Sesame seeds (optional for garnish)

How To Make Crock Pot Beijing Beef

1. Slice and coat the beef: Cut the flank steak thinly against the grain and toss in cornstarch until lightly coated.
2. Brown the beef: Heat oil in a large skillet over medium-high heat. Brown the beef quickly in a single layer, working in batches if necessary.
3. Add to slow cooker: Transfer the browned beef to the slow cooker.
4. Add vegetables: Add the cubed red bell peppers and onion to the slow cooker with the beef.
5. Make the sauce: In a small bowl, mix sugar, ketchup, hoisin sauce, soy sauce, sweet chili sauce, vinegar, water, and red chili flakes.
6. Cook: Pour the sauce over the beef and vegetables. Stir to coat. Cook on low for 3 hours, stirring once or twice to prevent sticking.
7. Garnish and serve: Top with sesame seeds if desired and serve over rice or noodles.

Recipe Tips

• What cut of beef works best? Flank steak is ideal for this recipe due to its tenderness and flavor.
• Can I use other proteins? Yes, chicken or tofu can be used as substitutes.
• How to prevent sticking in the slow cooker: Stir once or twice during cooking.
• Can I swap the vegetables? Absolutely. Try broccoli, snow peas, or baby corn for variety.
• How thin should the beef be sliced? Slice it as thinly as possible and always against the grain.

What To Serve With Beijing Beef

This flavorful dish pairs well with:

1. Steamed jasmine rice
2. Lo mein noodles
3. Stir-fried bok choy
4. Egg rolls
5. Garlic green beans

How To Store Beijing Beef

Refrigerate: Store in an airtight container in the fridge for up to 4 days.

Freeze: Let the beef cool completely, then freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.

Beijing Beef Nutrition Facts

• Calories: 608kcal
• Carbohydrates: 30g
• Protein: 42g
• Fat: 35g
• Saturated Fat: 6g
• Cholesterol: 114mg
• Sodium: 637mg
• Fiber: 2g
• Sugar: 18g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe spicy?
Yes, add more red chili flakes or a splash of sriracha to increase heat.

Can I cook it on high instead of low?
It’s best on low, but you can cook it on high for about 1.5 to 2 hours if needed.

Do I need to brown the beef first?
Browning enhances flavor, but you can skip it for a quicker prep.

How do I reheat leftovers?
Reheat on the stovetop or in the microwave until warmed through.

Try More Recipes:

• Crock Pot Beef With Au Jus
• Crock Pot Beef Vindaloo
• Crock Pot Beef Tri Tip