There’s something about the smell of slow-cooked beef that takes me right back to those long Midwestern Saturdays when the chores were done early and supper simmered away all afternoon. This 3-ingredient sweet teriyaki beef is one of those recipes that feels almost too simple for how comforting it tastes. Teriyaki itself isn’t something my mother cooked with on the farm, but over the years it’s found its way into our small-town potlucks and church suppers, tucked right in there beside the meatloaf and scalloped potatoes. This version is pared down and practical—just beef, sauce, and a touch of sweetness—perfect for busy days, or for when you want that old-fashioned, hands-off kind of meal that quietly takes care of itself while you go about your day. It’s the kind of dish you can put on in the morning, forget about for a while, and then gather everyone around the table to share a warm, hearty plate by evening.
These sweet teriyaki beef strips are lovely spooned over a bed of hot white rice, but they’re just as at home over buttery mashed potatoes if you’re leaning into that classic Midwestern comfort. A side of steamed green beans or broccoli helps balance the sweetness and adds some color to the plate, while a simple coleslaw or cucumber salad gives a nice cool crunch alongside the tender beef. If you’re feeding a crowd, set out some warm dinner rolls or buttered toast to soak up the extra sauce. For something a little different, tuck the beef into soft sandwich rolls with a slice of cheese, or serve it in a bowl over egg noodles with a sprinkle of green onion to make it feel like a cozy, one-bowl supper.
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Slow Cooker 3-Ingredient Sweet Teriyaki Beef Strips
Servings: 6
Ingredients
2 pounds beef sirloin or round steak, cut into 1-inch strips
1 cup bottled teriyaki sauce
1/2 cup brown sugar, packed
Directions
Slice the beef into 1-inch-wide strips, trimming away excess fat as you go. This helps the meat cook evenly and keeps the sauce from becoming too greasy.
In a medium bowl, whisk together the teriyaki sauce and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.
Place the beef strips in the bottom of a 4- to 6-quart slow cooker, spreading them out as evenly as you can.
Pour the sweet teriyaki mixture over the beef, stirring gently to coat all the strips in the sauce.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the beef is very tender and easy to pull apart with a fork.
Once the beef is done, give everything a good stir. Taste the sauce and, if needed, adjust by adding a splash more teriyaki sauce for saltiness or a spoonful of water if it’s thicker than you like.
Serve the sweet teriyaki beef strips hot over rice, potatoes, or noodles, spooning extra sauce over the top. Store leftovers, cooled, in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop or in the microwave.
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Variations & Tips
If you like a little texture, you can brown the beef strips in a skillet with a touch of oil before adding them to the slow cooker; it’s not necessary, but it adds a deeper, roasty flavor that reminds me of Sunday pot roasts. For a bit of heat, stir in a pinch of red pepper flakes or a drizzle of hot sauce with the teriyaki and brown sugar. You can also stretch this dish by adding a bag of frozen stir-fry vegetables during the last hour of cooking—just stir them in, cover, and let them heat through until tender-crisp. If you prefer a thicker, almost gravy-like sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 20–30 minutes on HIGH. For a slightly lighter version, use low-sodium teriyaki sauce and reduce the brown sugar to 1/3 cup; it will still be pleasantly sweet without feeling heavy. Leftover beef is wonderful tucked into tortillas with shredded cabbage, or piled on a baked potato for an easy next-day supper.
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