Slow Cooker Beef Teriyaki Freezer Meal

Created by: Kristy Still

Slow Cooker Beef Teriyaki Freezer Meal

Course Slow Cooker

Cuisine American

Servings Servings

Make this easy Beef Teryaki Slow Cooker version that can be made gluten-free too!

Prep Time 5

Cook Time 6

Total Time 6 5

Ingredients

1 Red Onion, Sliced
2 Pounds Flank Steak, Cut in 1-inch Cubes

Teriyaki Sauce

3/4 Cup Cold Water
1/2 Cup Gluten-Free Soy Sauce
1/3 Cup Packed Light Brown Sugar
2 Tbsp Honey
1/2 Tsp Ground Ginger
1/2 Tsp Garlic Powder
2 Tbsp Cornstarch
2 Tbsp Hot Water

Instructions

Place sliced onions in the bottom of a 6-quart slow cooker.
Add the cubed flank steak on top of the onion and set aside.
In a saucepan, mix the water, soy sauce, brown sugar, honey, ginger, and garlic powder.
Place on the stove at medium-high heat and bring to a boil for 5 minutes.
Make the cornstarch slurry by mixing the cornstarch and hot water in a small bowl.
Add the slurry to the boiling mixture in the saucepan and whisk well.
Simmer for an additional 2-3 minutes or until desired thickness.
Pour the sauce over the steak and onion.
Cover and cook on LOW for 6-8 hours, or HIGH for 3 hours.

Notes

The shortcut would be using store-bought teriyaki sauce.

To reheat, warm in a saucepan on medium-high heat for 4-5 minutes or in the air fryer in a ramekin at 350°F for 3-4 minutes.

Freezer Meal Instructions:

If you want to prep this ahead to store in the freezer, prepare the sauce as instructed and let fully cool.

Once the sauce is cooled, add all ingredients to a freezer-safe storage bag. Label the bag and freeze flat in the freezer. This can stay frozen for up to 3 months.

When ready to serve, defrost or thaw the bag overnight in the refrigerator. It’s best to place it into a pan to catch any liquid as it defrosts. Dump all ingredients into the slow cooker and cook on low for 8 hours.

Nutrition

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