Best Asian Beef Crock Pot Recipes

BEEF WITH ASIAN MUSHROOM SAUCE (CROCK POT)

Steps:

• Put the mushrooms in your slow cooker and place the beef on top.
• Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it.
• Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets).
• Remove the beef from the slow cooker and put it on a platter. Turn cooker to high.
• Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat.
• Slice the beef and serve it with the sauce, topped with the scallions.

ASIAN BEEF (CROCK POT)

Steps:

• Cut the steak across the grain into 1/4 inch slices.
• In a bowl, combine pepper, salt, garlic and sugar, stir.
• Put your steak slices in the mixture and toss.
• Put steak into crockpot, add beef broth and stir.
• Add teriyaki, soy and hoison sauce, stir.
• Add chopped onions and sliced red pepper, stir.
• Cover and cook on low for 5-7 hours depending on your crock pot.
• Serve over noodles or rice.
• Enjoy.

CROCK POT ASIAN-INSPIRED BEEF RIBS

Steps:

• Mix all ingredients except for ribs in crock pot.
• Add the ribs one at a time, coating them with sauce and stacking them as you go.
• Cover and cook on LOW for 8 hours.
• Remove ribs and pour sauce into a separate container.
• Allow fat to separate and skim off of top (there will be quite a bit).
• Return sauce to meat, and serve.

ASIAN BEEF BRISKET (CROCK POT)

Steps:

• In a 5-6 quart slow cooker, place all potatoes and top with the beef brisket.
• In a small bowl, combine hoisin sauce, salsa, tapioca and garlic and pour over the meat.
• Spread sauce evenly over the meat.
• Cover and cook on low for 10 hours or on high for 5 to 5 1/2 hours.
• Remove meat from cooker to a cutting board and cut across the grain into slices.
• Serve cooking liquid over the meat and potatoes.

CROCK POT ASIAN SHREDDED BEEF/PORK

Steps:

• Use a 5 quart slow cooker. Trim any visible fat from the meat, and plop it into your stoneware. My meat was fresh, but it's okay if your meat is still frozen.
• Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
• Pour in the soy and hoisin sauces.
• Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).
• Serve over white or brown basmati rice, or over shredded cabbage.

VERSATILE CROCK POT CHUCK ROAST / ASIAN-STYLE PULLED BEEF PITAS!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For Asian-Style Pita Sandwich:
• In small bowl, stir sweet & sour sauce ingredients well until sugar has dissolved. Set aside.
• Warm pita bread wrapped in damp paper towels in the microwave until soft and pliable.
• Top with warm pulled beef, hoisin sauce, shredded lettuce (or cabbage), cucumber and red onion. Drizzle with the sweet & sour sauce.
• Sprinkle with toasted sesame seeds and chopped cashews. Drizzle with sriracha sauce, fold like a taco, and enjoy!

CROCK POT ASIAN-INSPIRED BEEF RIBS RECIPE - (4.5/5)

Steps:

• 1 Mix all ingredients except for ribs in crock pot. 2 Add the ribs one at a time, coating them with sauce and stacking them as you go. 3 Cover and cook on LOW for 8 hours. 4 Remove ribs and pour sauce into a separate container. 5 Allow fat to separate and skim off of top (there will be quite a bit). 6 Return sauce to meat, and serve.