Q: Can I use a different cut of beef for this beef teriyaki recipe?

A: Yes. Skirt steak shreds very similarly to flank steak and works great. Chuck roast is fattier and also gets very tender in the slow cooker, it adds a little more richness to the teriyaki sauce.

Q: How long does flank steak take in the slow cooker?

A: 6 to 8 hours on LOW or 3 to 4 hours on HIGH. LOW gives you the best fall-apart texture for your teriyaki beef bowl. HIGH works fine when you're short on time.

Q: Do I have to marinate overnight?

A: Overnight is best for the deepest beef teriyaki flavor, but 4 hours works. If you're in a hurry, score the flank steak with shallow diagonal cuts across the grain so the marinade soaks in faster.

Beef Teriyaki Crockpot Easy Tender Shredded Teriyaki Flank Steak

Tender shredded flank steak slow-cooked in a homemade teriyaki sauce with garlic, ginger, and pineapple juice. Set it in the morning and come home to a meal the whole family will love.

Total Time: 0 hours
Yield: 6 servings 1x

Ingredients

Units Scale

2 lbs beef flank steak
1/2 cup soy sauce
1/4 cup brown sugar
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh ginger, finely chopped
1 tablespoon sesame oil
1/2 cup pineapple juice
1 large onion, thinly sliced
1/2 teaspoon red pepper flakes

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Instructions

Step 1: 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 for at least 4 hours.
Step 2: 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.
Step 3: Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The beef is ready when it shreds easily with a fork or meat shredder claws. For the best texture, aim for an internal temperature of 200 to 210°F.
Step 4: 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 into the cooking juices so every bite is coated in the sauce. Serve over rice, on buns, or with noodles.

Notes

Skirt steak works great in place of flank steak.
Use reduced-sodium soy sauce for a lighter version.
Add a tablespoon of honey to the marinade for a glossier, slightly sweeter sauce.
The pineapple juice tenderizes the beef while it marinates, don’t skip it.
Overnight marinating gives the deepest flavor, but 4 hours is the minimum.

Author: Susan Buonpane
Prep Time: 10 minutes (plus 4 hours or overnight marinating)
Cook Time: 8 hours (LOW) or 4 hours (HIGH)
Category: Dinner
Method: Slow Cooking
Cuisine: Asian