Description
Tender, juicy steak bites simmered in a sweet and savory soy sauce glaze. This effortless slow cooker dish delivers restaurant-quality flavor with minimal prep work, perfect for busy weeknights or weekend gatherings.
Ingredients
Scale
- 2 pounds of beef sirloin, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/4 cup beef broth
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
Instructions
- Sear the Beef
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the beef cubes in a single layer, being careful not to overcrowd the pan. Sear them on all sides until they develop a deep brown crust, approximately 3-4 minutes total. This crucial step creates a flavor foundation for the entire dish by caramelizing the meat’s surface.
- Transfer to Slow Cooker
- Using tongs or a slotted spoon, transfer the seared beef cubes to your slow cooker, leaving behind any excess oil in the skillet. Arrange the beef in an even layer in the slow cooker to ensure consistent cooking.
- Prepare the Sauce
- In a mixing bowl, whisk together the soy sauce, beef broth, brown sugar, minced garlic, and black pepper until the sugar is fully dissolved. This balanced sauce combines savory, sweet, and umami flavors that will infuse into the meat during the slow cooking process.
- Combine Ingredients
- Pour the soy sauce mixture evenly over the beef in the slow cooker, ensuring all pieces are coated. The liquid should partially cover the meat, allowing it to braise properly while concentrating the flavors.
- Slow Cook
- Cover the slow cooker with its lid and set to cook on low for 6-7 hours or on high for 3-4 hours. The beef is ready when it’s fork-tender and easily pulls apart. The low, consistent heat breaks down the connective tissues in the beef while keeping it moist and flavorful.
- Thicken the Sauce
- Approximately 30 minutes before serving, create a cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons of water in a small bowl until smooth. Pour this mixture into the slow cooker and gently stir to incorporate it into the sauce.
- Finish and Serve
- After adding the cornstarch slurry, continue cooking for the remaining 30 minutes until the sauce has thickened to a glossy, gravy-like consistency. Serve the steak bites hot, garnished with chopped green onions if desired, over rice or alongside your favorite sides.
Notes
- For best results, choose a well-marbled cut of beef sirloin. The fat content helps keep the meat tender during the long cooking process.
- Low-sodium soy sauce can be substituted to reduce the salt content without compromising flavor.
- For added depth, consider adding 1-2 tablespoons of Worcestershire sauce or a splash of rice wine vinegar to the sauce mixture.
- These steak bites pair exceptionally well with steamed rice, mashed potatoes, or buttered noodles.
- Leftovers can be refrigerated for up to 3 days and often taste even better as the flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg