Easy sticky asian beef - Recipe by VJ cooks (2024)

Published: by Vanya Insull

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This delicious Sticky Asian Beef can be served with rice in a salad bowl, or in a bao bun with fresh veggies. An easy meal to cook in the slow cooker that's also suitable for freezing.

Easy sticky asian beef - Recipe by VJ cooks (1)

Made from fresh ingredients this tasty sticky asian style beef is a great midweek meal served as a rice salad bowl. Alternatively you can serve it on steamed bao buns with fresh veges, hoisin sauce and kewpie mayo - perfect for entertaining.

Easy sticky asian beef - Recipe by VJ cooks (2)

I like to cook the beef in my slow cooker which makes it quick and easy to serve at the end of a busy day. This method gives an intense flavour as the sauce cooks through the beef leaving it juicy, sticky and very tender. It makes a large batch so you can freeze the leftovers in a ziplock bag or airtight container for an extra meal.

Easy sticky asian beef - Recipe by VJ cooks (3)

This is such a simple recipe to make, just throw diced beef and sliced onion into the slow cooker. Coat with flour then pour in the sauce ingredients. Cook until the beef is falling apart. The flavours in the sauce would also work really well with pork or chicken.

Easy sticky asian beef - Recipe by VJ cooks (4)

I used sliced flank steak to make my sticky beef but casserole or blade steak would be just as tasty. You can serve it at the table like the picture above - scattered with sesame seeds and sliced spring onion.

Easy sticky asian beef - Recipe by VJ cooks (5)

Another way to serve the sticky beef is piled into fluffy bao buns. Such a great snack for your guests whilst watching a rugby game or just as a simple weekday family meal. Some supermarkets have bao buns in the freezer section, if you can't find them then check out your local asian specialty store.

Easy sticky asian beef - Recipe by VJ cooks (6)

If you're looking for tips, tricks and ideas on more great freezer food, click through to my Freezer Meals Made Easycourse page.

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Easy sticky asian beef - Recipe by VJ cooks (7)

*Disclaimer*
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.

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Easy sticky asian beef - Recipe by VJ cooks (8)

Sticky Asian Beef

Yield: 6 serves

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This easy beef meal is made in the slow cooker and can be served in bao buns or rice bowls.

Ingredients

  • 1kgbeefflank or casserole steak
  • 1 onion, sliced
  • 2 Tbsp flour/gluten free flour

Marinade

  • 1 beef oxo stock cube
  • ½ cup boiling water
  • 4 Tbsp brown sugar
  • 1 tsp five spice powder
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp sesame oil
  • 4 Tbsp soy sauce
  • 1 Tbsp cornflour

To serve

  • 3 cups cooked white rice
  • 2 carrots, grated or julienned
  • ¼ red cabbage, thinly sliced
  • ½ cucumber, thinly sliced
  • 2 spring onions, sliced
  • Handful of coriander
  • Japanese Kewpie mayo

Instructions

  1. Add beef and onion to a slow cooker. Spoon in flour and stir to coat.
  2. Dissolve the oxo cube in boiling water in a small jug. Stir in the brown sugar, five spice, garlic powder, ginger and sesame oil.In a separate cup combine the soy sauce and cornflour, then add it to the jug and mix to combine (this prevents the cornflour from going gluey).
  3. Pour into the slow cooker and stir to coat thebeef.
  4. Cook on high for 4+ hours or on low for 6+ hours, stirring every couple of hours.
  5. Serve thestickybeefon top of cooked white rice, with carrot, cabbage, cucumber,spring onion,coriander andKewpie mayo.

Notes

  • Another option is to serve yourstickybeefon steamed bao buns with hoisin sauce, spring onion, carrot, cabbage, cucumber, coriander andKewpie mayo.
Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 540Total Fat: 51gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 206mgSodium: 919mgCarbohydrates: 48gFiber: 6gSugar: 10gProtein: 67g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

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Reader Interactions

Comments

  1. Michaela

    What can I use instead of the 5 spice ?

    Thank you

    Reply

  2. Kimberley

    Does this recipe freeze well?

    Thanks

    Reply

    • VJ cooks

      Hi Kimberley,

      Yes this recipe absolutely freezes well! Store leftovers in an airtight container or a zip lock bag in the freezer for up to three months.

      Reply

  3. Kimberley

    Hi, does this recipe freeze well?

    Thanks

    Reply

  4. AJ

    What does casserole steak mean?

    Reply

    • VJ cooks

      Chuck steak, or any type of steak that has a bit of fat to it. This renders down and adds to the flavour of the dish.

      Reply

    • Pip

      I've noticed this receipie has cornflour & the 1 in your book doesn't. I'm halfway through cooking it in the slow cooker, do you think I should add the cornflour now?

      Reply

      • VJ cooks

        Hi Pip, thanks for your question. We realised the cornflour was only needed if sauce wasn't thickening on its own. So you can use some at the end if you would like to.

        Reply

        • Lisa

          Hello, this looks yum and I’m planning to make it. I notice one of your pics in the recipe blog shows hoisin sauces but I can’t see hoisin sauce listed anywhere in the ingredients or serving suggestions - have I missed something?

          Reply

          • VJ cooks

            Hi Lisa, the original way of serving the beef is on rice with the serving suggestions listed in the recipe card. But I also suggest steamed bao buns and that's where the hoisin sauce comes in as an additional topping - if you like! So it's not something you've missed in the ingredients 🙂

        • VJ cooks

          I would cook it for 90 minutes on manual pressure cook to start with. If the meat isn't falling apart, put it back on for another 20 minutes.

          Reply

  5. Tiffany

    Hello is there another name for flank beef and if so what would it be called at countdown

    Reply

    • VJ cooks

      Skirt steak or blade steak would work in this recipe.

      Reply

  6. Maree

    Can you do this in the oven if so t have a slow cooker

    Reply

    • VJ cooks

      Yes. Place the ingredients in the an ovenproof dish with a lid. Cook for approximately 3 hours at 150°C fan bake until the meat is falling apart.

      Reply

  7. zellara

    What if you forgot to slice or dice the beef?

    Reply

    • VJ cooks

      A larger piece of meat will still taste great. You will just need to pull it out, shred it and discard any bones or fat. Then return the meat to the sauce.

      Reply

    • lynn

      that's what i did this morning so not sure what I'm going home to, haha

      Reply

  8. Mary

    I made this but it was still had a lot of liquid after 6 hours, my crock pot is quite a hot one and I usually cook less than recommended time but I did the full 6 hours for this. I’ve double checked the recipe to see if I missed anything but doesn’t appear so, there was nothing sticky about it, any ideas?

    Reply

    • VJ cooks

      Thank you for your feedback, Mary. Whenever I make this, it is indeed sticky. However, several other people have had a similar experience to you. Some pieces of meat produce more liquid than others and every slow cooker is different. In an effort to reduce the risk of this happening to anyone else, I've amended the recipe, reducing the amount of boiling water and adding some cornflour. Apologies and I hope this helps.

      Reply

      • Mary

        Fabulous thanks, I’ll give it another go with those suggestions.

        Reply

        • Lynn

          I made this today and same issue and not sticky

          Reply

          • VJ cooks

            Sorry to hear that Lynn. Did you add some cornflour? We've had so much positive feedback for this recipe, but every now and then someone has this issue. I think it comes down to the type of meat, some meat holds more water and takes a longer time to reduce. If you have the time, a good trick is to turn the crock pot to 'high' and remove the lid for the last 30 minutes. This helps to reduce the sauce.

  9. Annie

    Could this work in a pressure cooker (e.g. Crockpot Express) if you’re short on time and don’t have time to do the full 3-4 hours slow-cooked? 🙂

    Reply

    • VJ cooks

      Absolutely.

      Reply

      • Anna

        Would it matter if it was on low for 8 hours while at work and unable to stir regularly?

        Thanks 🙂

        Reply

        • VJ cooks

          Yes I think that would be fine. Just give it a good stir when you get home.

          Reply

  10. Michael

    Could you prepare the night before
    And place in fridge for meat to marinade? Then turn on the slow cooker the next day? Thanks

    Reply

    • VJ cooks

      Absolutely, that would be fine.

      Reply

  11. Sanne

    Are the onions necessary for the consistency of the sauce? I don't like onions.... lol

    Reply

    • VJ cooks

      The onion is to add flavour. You can leave it out but it will change the flavour of the dish.

      Reply

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Easy sticky asian beef - Recipe by VJ cooks (2024)

FAQs

What beef is best for slow cooking? ›

Here are the very best beef cuts to keep on hand to slow cook:
  • Chuck steak.
  • Round steak.
  • Blade steak.
  • Topside.
  • Silverside.
  • Skirt steak.
  • Shin (gravy) beef.
  • Sausages.

How do Chinese make their meat so tender? ›

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Does beef get softer the longer you slow cook it? ›

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Do you have to brown beef before slow cooking? ›

It can also be good to brown meat to give it some colour, but again, this is not essential.

Why is my slow cooked beef so tough? ›

Add Just Enough Liquid

If you want the dish to be saucy, or you're making a beef stew, add enough liquid to come about 1/3 of the way up on the meats in the slow cooker. This allows your meat to braise, not boil. Boiling creates tough meat!

How do I make my beef tender and not chewy? ›

  1. How to Tenderize a Tough Cut of Meat. Pound it out. Use salt. Use an acidic marinade. Use kiwi, papaya, or pineapple. Score it. Slow cook it.
  2. Our Favorite Recipes for Slow Cooked Meat.
Jan 17, 2024

What can I soak beef in to make it tender? ›

Simply soak your beef cuts in these natural tenderisers before cooking, and we guarantee the beef will be fall-apart tender!
  1. 1) Tea. Tea contains tannins, which are a natural tenderiser. ...
  2. 2) Coffee. ...
  3. 3) Cola. ...
  4. 4) Pineapple, pawpaw, figs, kiwis. ...
  5. 5) Ginger. ...
  6. 6) Baking Soda. ...
  7. 7) Vinegar. ...
  8. 8) Beer or wine.
Nov 9, 2016

What is the fastest way to tenderize beef? ›

Tenderizing The Steaks

The first method, and arguably the fastest, is using a fork. Just go over the entire steak, puncturing holes all over. Then flip and repeat. The idea is that opening lots of holes helps moisture escape during cooking.

Is there a way to tenderize already cooked meat? ›

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.

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