Crock Pot Asian Round Steak
Savor the bold and savory flavors of this Crock Pot Asian Round Steak, a fuss-free slow cooker recipe perfect for busy weeknights or cozy weekends at home. Tender beef round steak is infused with a rich, umami-packed sauce made from soy sauce, hoisin, garlic, and a hint of spice from red pepper flakes, all slow-cooked to juicy perfection. The dish is finished with a luscious, thickened sauce that clings to every shred of the melt-in-your-mouth meat. Serve over fluffy white rice for a complete meal, and elevate it further with a garnish of fresh green onions and toasted sesame seeds for that irresistible, restaurant-quality touch. Ideal for meal prepping or feeding a crowd, this slow-cooker Asian beef recipe combines hearty comfort with a tantalizing twist of Asian-inspired flavors.
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Recipe Information
Ingredients
- 2 pounds beef round steak
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 0.5 teaspoon red pepper flakes
- 3 stalks green onions, sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon sesame seeds (optional, for garnish)
- 4 cups cooked white rice (optional, for serving)
Instructions
Trim excess fat from the beef round steak and cut it into 4-5 large portions, ensuring it fits comfortably in your crock pot.
In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, minced garlic, ground ginger, and red pepper flakes to create the sauce.
Place the beef round steak pieces into the crock pot and pour the sauce mixture evenly over the top. Use a spoon to ensure the sauce coats the beef on all sides.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and easily pulls apart with a fork.
Once the beef is cooked, transfer it to a plate and shred lightly using two forks. Return the shredded beef to the slow cooker, allowing it to absorb the sauce for an additional 10-15 minutes on the warm setting.
To thicken the sauce, mix the cornstarch and cold water in a small bowl until smooth. Gradually stir the cornstarch slurry into the crock pot and let the sauce cook for another 5-10 minutes until thickened.
Serve the shredded beef over cooked white rice, if desired. Garnish with sliced green onions and sprinkle sesame seeds on top for an extra touch of flavor and presentation.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 11.6 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
