Published: by Vanya Insull
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.
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.
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.
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.
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.
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.
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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*Disclaimer*
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
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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
- Add beef and onion to a slow cooker. Spoon in flour and stir to coat.
- 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).
- Pour into the slow cooker and stir to coat thebeef.
- Cook on high for 4+ hours or on low for 6+ hours, stirring every couple of hours.
- 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
Michaela
What can I use instead of the 5 spice ?
Thank you
Reply
Vanya
You can just leave it out. 🙂
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
Kimberley
Hi, does this recipe freeze well?
Thanks
Reply
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 🙂
Megan
I'm going to try this in my pressure cooker. How long do you think I would need to cook it for please? Thanks
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
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
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
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
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.
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
Michael
Could you prepare the night before
And place in fridge for meat to marinade? Then turn on the slow cooker the next day? ThanksReply
VJ cooks
Absolutely, that would be fine.
Reply
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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