Beef Teriyaki Crockpot Easy Tender Shredded Teriyaki Flank Steak

If you’re looking for a hearty, flavorful meal that’s easy to make, this Teriyaki Slow Cooker flank steak recipe is the one for you. Perfect for a cozy family dinner or meal prep, this tender and savory beef flank steak dish is sure to be a new favorite in your kitchen. I love an easy slow cooker recipe for busy weeknight dinners and I know you will too. 

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My husband signed up for ButcherBox’s “Flank Steak for Life” deal, so we have a freezer full of beautiful flank steak. We love our Korean Marinated Sesame Beef Bulgogi, but on busy weeknights I needed a beef teriyaki recipe I didn’t have to think about. Marinate it the night before, load the crockpot in the morning, done.

Love easy slow cooker dinners? Try my Crockpot Sirloin Beef Tips with Mushroom Gravy and Easy Crockpot Pot Roast, two more family favorites that practically make themselves.

Why You’ll Love This Crockpot Dinner

• Prep the night before, marinate the steak in the evening, load the crockpot in the morning, and your beef teriyaki recipe is ready when you get home.
• Big teriyaki flavor, soy sauce, brown sugar, pineapple juice, and sesame oil make a sweet, savory sauce that tastes like it took all day.
• Works for everything, serve as a teriyaki beef bowl over rice, pile on sandwich buns, make teriyaki beef and broccoli, or stuff into tacos.
• Even better the next day, leftovers reheat great and make easy meal prep for the week.
• The whole family loves it, even picky eaters go back for more.

Why Cooking Flank Steak is Perfect for the Slow Cooker

Beef flank steak is a versatile cut of meat that works well in the slow cooker. Its lean texture absorbs marinades beautifully, making it tender and flavorful after hours of slow cooking. The crockpot’s low and steady heat breaks down the fibers of the steak, ensuring a melt-in-your-mouth finish.

For this recipe, the combination of soy sauce, pineapple juice, and sesame oil gives the flank steak a unique teriyaki twist, while the garlic and fresh ginger add an aromatic punch.

Ingredients

• 2 lbs beef flank steak (skirt steak also works great for this beef teriyaki recipe)
• ½ cup soy sauce (use reduced-sodium for a lighter version)
• ¼ cup brown sugar
• ½ cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon sesame oil
• ½ cup pineapple juice (don’t skip this — it tenderizes the beef)
• 1 large onion, thinly sliced
• ½ teaspoon red pepper flakes

Swap tip: Add a tablespoon of honey to the marinade for a glossier, slightly sweeter teriyaki sauce.

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Tools Needed:

• CrockPot or Slow Cooker
• Or my new favorite Ninja Slow Cooker – Lightweight – I use this for the recipe
• Gorilla Grip Powerful Stainless Steel Meat Shredder Claws – or a slower method, 2 forks

How to Make Step By Step

Step 1: Marinate the Beef: In a large zip-lock bag, combine the soy sauce, olive oil, brown sugar, garlic, ginger, sesame oil, pineapple juice, and red pepper flakes. Add the flank steak and sliced onion, seal the bag, and turn to coat everything well. Marinate in the refrigerator overnight or at least 4 hours. Pro tip: Overnight gives you the deepest beef teriyaki flavor. The pineapple juice also tenderizes the meat while it sits, so don’t skip it.

Step 2: Set Up the Slow Cooker: Pour everything from the marinade bag, steak, onions, and all the liquid, into your slow cooker. Tuck the onion slices around the bottom so they cook in the liquid and get really soft and sweet. This is what makes the teriyaki beef bowl base so good.

Step 3: Cook Low and Slow Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Your beef teriyaki recipe is ready when the steak shreds easily with a fork or meat shredder claws. For the best texture, aim for an internal temperature of 200 to 210°F. Pro tip: LOW is worth it if you have the time. That long, slow cook is what gives you the fall-apart texture that makes this slow cooker beef teriyaki recipe stand out.

Step 4: Shred and Serve: Transfer the beef to a cutting board or large bowl and shred it using meat claws or two forks. Return the shredded beef to the slow cooker and stir it into the cooking juices so every bite is coated in the teriyaki sauce. Serve right away as a teriyaki beef bowl over rice, on buns, or with beef teriyaki noodles.

Serving Suggestions:

When your teriyaki flank steak is done, the options for enjoying it are limitless. Here are a few fun and tasty ideas:

• Teriyaki beef bowl, serve the shredded beef over steamed white or brown rice with broccoli or edamame. My family’s favorite way to eat it.
• Teriyaki beef and broccoli, toss the shredded beef with steamed broccoli florets and extra sauce. A great way to stretch the meal.
• Beef teriyaki noodles, serve over lo mein or rice noodles instead of rice for a fun twist.
• Teriyaki beef sandwiches, pile on toasted brioche buns for an easy dinner with zero extra work.
• Teriyaki tacos, stuff into warm flour tortillas with pickled cucumber and a little extra sauce.

Variations

• Spicy beef teriyaki, add extra red pepper flakes or sliced jalapeño to the marinade for a spicy kick.
• Honey teriyaki, swap the brown sugar for 3 tablespoons of honey for a glossier sauce and slightly different sweetness.
• Teriyaki beef and broccoli, toss in broccoli florets or bell peppers during the last hour of cooking for a one-pot meal.
• Skirt steak version, skirt steak shreds just as well as flank steak and is sometimes easier to find at the store.

Tips for the Best Flank Steak:

This slow cooker flank steak recipe is a game-changer for anyone who loves bold flavors but doesn’t want to spend hours in the kitchen.  The best part is it’s easy, customizable, and practically foolproof when you use your Crock Pot. Plus, a slow cooker meal is perfect for feeding a whole family or enjoying leftovers throughout the week. The recipe is so simple for super easy weeknight dinners. 

The sweet and savory mix of teriyaki flavors works beautifully with the steak, and the crockpot makes the whole process so easy. You just marinate the night before, load up the CrockPot in the morning, and 6 hours later you have dinner ready for you when the long day is done.

The other benefit is that the next day the leftovers are even tastier. This recipe is a simple way to cook once and have lunch for the next day. 

Storing and Reheating

• Refrigerator: Store your slow cooker beef teriyaki with all the cooking juices in an airtight container for up to 4 days. The sauce keeps it moist.
• Reheat: Warm on the stovetop over medium-low heat with a splash of beef broth, or microwave covered for 2 minutes. Great for teriyaki beef bowls all week.
• Freezer: Freeze the shredded beef and cooking liquid together for up to 3 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

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