Why You’ll Love Slow Cooker Beef Tips and Vegetables Recipe
I appreciate how flexible this recipe is because I can easily swap vegetables based on what is in my fridge. The slow cooker does most of the work, which makes my evenings easier. I also love the balance of soy sauce, brown sugar, garlic, and ginger that creates a bold, Asian-inspired flavor. It is hearty, filling, and great for feeding a family or meal prepping for the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds beef, flank steak, tenderloin, sirloin, stewing beef, thinly sliced, ¼ – ½ inch thick, across the grain or diagonally 1 large onion, sliced 1 cup beef broth – ¾ cup soy sauce ¾ cup dry sherry or oyster sauce 2 tblsp sesame oil ½ cup brown sugar, packed or honey 3 tblsp garlic, minced 2 tblsp ginger, minced ¼ cup cornstarch or potato starch ¼ teaspoon salt, more or less to taste ¼ teaspoon pepper, more or less to taste 1 tblsp dried crushed red pepper flakes, optional, more or less to taste 4 cups cooked rice or noodles of your choice
green onions, thinly sliced or toasted sesame seeds optional for serving
Vegetables (up to 6 cups worth)
1 cup peppers, green, yellow or red, cored, sliced 2 cups mushrooms, fresh, sliced 2 cups broccoli, florets or cut into bite sized pieces 2 cups sugar snap peas, trimmed 2 cups cauliflower, florets, cut into bite sized pieces optional 2 cups carrots, sliced optional
Directions
I start by turning my slow cooker on to low heat.
I add the sliced beef and onions directly into the slow cooker.
In a medium-sized bowl, I whisk together the beef broth, soy sauce, dry sherry or oyster sauce, sesame oil, brown sugar, ginger, garlic, and crushed red pepper flakes. I taste the mixture and adjust the salt and pepper as needed.
I pour the sauce over the sliced beef and onions and gently toss everything together to combine.
I cover and cook on low for about 90 minutes, or until the meat is almost cooked through.
I remove about ½ cup of liquid from the slow cooker and pour it into a bowl. I add the cornstarch and stir until fully blended. Then I return this mixture to the slow cooker and gently stir to help thicken the sauce.
I taste again and adjust seasonings if needed before moving on.
I add the remaining vegetables, using between 4 and 6 cups total, and turn the slow cooker up to high. I cook for another 20 to 30 minutes until the vegetables are tender and the sauce has thickened.
While the vegetables cook, I prepare rice or noodles according to the package directions.
Once everything is ready, I spoon the beef and vegetables over the rice or noodles. I garnish with green onions or toasted sesame seeds if I like, and serve immediately.
Each serving contains approximately 448 calories. I find this timing works well for a relaxed evening since most of the cooking happens in the slow cooker.
Variations
I sometimes swap the beef for chicken or even tofu for a different twist. When I want extra heat, I add more crushed red pepper flakes or a splash of chili oil. I also enjoy adding baby corn, bok choy, or zucchini depending on what I have available. If I prefer a lighter sauce, I reduce the brown sugar or substitute honey for a slightly different sweetness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the beef and vegetables gently on the stovetop or in the microwave until heated through. If the sauce thickens too much, I add a small splash of beef broth or water to loosen it.
I also freeze portions in freezer-safe containers for up to 2 months. I thaw them overnight in the refrigerator before reheating.
FAQs
Can I use a different cut of beef?
I use flank steak, sirloin, tenderloin, or even stewing beef depending on what I have available.
Can I cook this on high the entire time?
I prefer starting on low for tenderness, but I can cook it on high for about 2 to 3 hours if needed.
How do I keep the beef tender?
I slice the beef thinly across the grain and avoid overcooking it.
Can I make this recipe gluten-free?
I substitute gluten-free soy sauce and ensure my oyster sauce is gluten-free if I choose to use it.
What vegetables work best?
I like broccoli, mushrooms, peppers, snap peas, cauliflower, and carrots, but I use whatever vegetables I have on hand.
Can I prepare this ahead of time?
I often slice the beef and vegetables ahead of time and store them in the refrigerator until ready to cook.
How do I thicken the sauce more?
I add a little extra cornstarch mixed with water if I want the sauce thicker.
Can I reduce the sweetness?
I reduce the brown sugar or honey slightly to suit my taste.
Is this recipe spicy?
It has mild heat from the crushed red pepper flakes, but I adjust the amount to control the spice level.
Can I serve this without rice or noodles?
I sometimes serve it on its own or over cauliflower rice for a lower-carb option.
Conclusion
I find this slow cooker beef tips and vegetables recipe to be a dependable and flavorful dinner option. The tender beef, vibrant vegetables, and sweet and savory sauce come together beautifully with very little effort from me. It is a flexible, comforting meal that I return to again and again when I want something satisfying and simple.
Tender slow cooker beef tips simmered in a sweet and savory Asian-inspired sauce with fresh vegetables. Perfect served over rice or noodles for a comforting, stress-free family dinner.
Ingredients
2 pounds beef (flank steak, sirloin, tenderloin, or stewing beef), thinly sliced ¼–½ inch thick across the grain
1 large onion, sliced
1 cup beef broth
¾ cup soy sauce
¾ cup dry sherry or oyster sauce
2 tablespoons sesame oil
½ cup brown sugar, packed (or honey)
3 tablespoons garlic, minced
2 tablespoons ginger, minced
¼ cup cornstarch or potato starch
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 tablespoon dried crushed red pepper flakes (optional)
4 cups cooked rice or noodles, for serving
Up to 6 cups mixed vegetables (such as peppers, mushrooms, broccoli, snap peas, cauliflower, or carrots)
Green onions or toasted sesame seeds, optional for garnish
Instructions
Turn the slow cooker to low heat.
Add the sliced beef and onions to the slow cooker.
In a medium bowl, whisk together the beef broth, soy sauce, dry sherry or oyster sauce, sesame oil, brown sugar, garlic, ginger, and crushed red pepper flakes. Adjust salt and pepper to taste.
Pour the sauce over the beef and onions and gently toss to combine.
Cover and cook on low for about 90 minutes, until the beef is nearly cooked through.
Remove about ½ cup of liquid from the slow cooker and whisk it with the cornstarch until smooth. Return the mixture to the slow cooker and stir to thicken the sauce.
Taste and adjust seasonings if needed.
Add 4–6 cups of mixed vegetables. Increase heat to high and cook for an additional 20–30 minutes, until vegetables are tender and sauce is thickened.
Serve the beef and vegetables over cooked rice or noodles and garnish with green onions or sesame seeds if desired.
Notes
Slice beef thinly across the grain to keep it tender.
You can cook entirely on high for 2–3 hours if short on time.
Use gluten-free soy sauce and oyster sauce to make the recipe gluten-free.
Add extra cornstarch slurry if you prefer a thicker sauce.
Reduce brown sugar or substitute honey for a lighter sweetness.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
