Cubes of sirloin steak are slow-cooked with bell pepper, onion, and mushrooms in a homemade teriyaki sauce until perfectly tender. Spoon a generous portion over steamed rice for a comforting, restaurant-style meal you can make at home.
When I first moved to the United States 16 years ago, one of the kitchen appliances that surprised me most was the slow cooker. Back home I was familiar with ovens, stovetops, woks and pressure cookers, but not with a device that could quietly transform tough cuts of meat into tender meals over several hours. A cousin in North Carolina encouraged me to try one soon after I arrived, and it changed how I cook. The first slow cooker I bought lasted 12 years because it made so many dinners effortless and delicious.
Recently a dear friend, Valerie Brunmeier—an accomplished home cook and blogger behind From Valerie’s Kitchen—asked me to review her cookbook, THE FOOLPROOF FAMILY SLOW COOKER. I was excited to read a book dedicated to slow cooker dinners and one-pot solutions. The book is accessible, with clear instructions and attractive photos that show the finished dishes so you know what to expect.
After flipping through the pages several times, I chose an Asian-inspired recipe that appealed to my taste: Beef Teriyaki. I often use soy sauce, toasted sesame oil, and fresh ginger in my cooking. For personal preference I increased the ginger slightly, but otherwise followed the recipe, and the results were outstanding—rich, balanced, and melt-in-your-mouth tender.
This dish quickly became a family favorite. The beef was succulent and the sauce was flavorful without being overly sweet. I kept reaching for more rice and seconds—exactly the kind of comforting, satisfying meal that makes slow-cooker cooking so appealing.
This Beef Teriyaki is just one of many practical and tasty recipes in Valerie’s cookbook. While the book focuses on slow cooker recipes, it also includes options and guidance for preparing some dishes on the stovetop or in a Dutch oven, making it useful for a variety of kitchens and schedules. Each recipe is written clearly and methodically so even cooks who are new to slow-cooker techniques will get predictable, delicious results.
The cookbook is organized into practical chapters so you can easily find ideas for different meals:
Ch. 1. Poultry
Ch. 2. Beef and Pork
Ch. 3. Pasta
Ch. 4. Soups, Stews and Chilis
Ch. 5. On the Side
Ch. 6. Appetizers and Snacks
Ch. 7. Breakfast and Brunch
Ch. 8. Sweets
Valerie also shares a few bonus recipes for homemade seasoning mixes that are convenient to keep on hand. These blends are tested in her kitchen and work well across the book’s recipes and other home-cooked dishes.
I highly recommend this cookbook. It’s approachable, dependable, and full of flavorful recipes that make weeknight dinners simple and satisfying. I enjoyed cooking from it so much that I purchased an extra copy to give to a friend who appreciates practical, delicious recipes for family meals.
If you enjoy easy, flavorful one-pot dinners, try this Slow Cooker Beef Teriyaki. It’s a reliable recipe that you’ll return to again and again.
Slow Cooker Teriyaki Steak Tips with Peppers and Mushrooms
Equipment
- Slow Cooker or Crockpot
Ingredients
- 2/3 cup light or reduced-sodium soy sauce
- 2/3 cup mirin (sweet rice wine)
- 1/4 cup sugar
- 2 tbsp toasted sesame oil
- 1 tbsp ginger root, peeled and finely grated
- 1 tbsp garlic, minced
- 1/3 cup water
- 1/4 cup vegetable oil, divided
- 3 lb top sirloin steak, cut into 1–2″ cubes
- Salt and freshly ground black pepper
- 1 cup white onion, diced
- 1 red bell pepper, cut into 1″ pieces
- 1 green bell pepper, cut into 1″ pieces
- 8 oz cremini mushrooms, quartered
- 2 tbsp water
- 2 tbsp cornstarch
- 3 tbsp green onions, thinly sliced
- 2 tsp sesame seeds
Instructions
- Make the teriyaki sauce: In a small bowl whisk together the soy sauce, mirin, sugar, sesame oil, ginger, garlic, and water. Set aside.
- Brown the steak: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add half of the beef cubes, season with salt and pepper, and sear without disturbing for 2–4 minutes until browned. Transfer browned beef with a slotted spoon to the slow cooker. Add the remaining 2 tablespoons of oil and repeat with the remaining beef.
- Combine and cook: Pour the teriyaki sauce over the beef in the slow cooker. Layer the diced onion and bell peppers on top without stirring. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the beef is fork-tender. Add the mushrooms, cover, and cook an additional 20–30 minutes until the mushrooms are tender.
- Thicken and finish: Whisk the 2 tablespoons water with the cornstarch, then stir into the slow cooker. Cook for several minutes until the sauce thickens slightly. Garnish with sliced green onions and sesame seeds. Serve over steamed rice.