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Slow Cooker Beijing Beef

Slow Cooker Beijing Beef

Course Dinner
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 people
Calories 294kcal


  • 1 1/2 pounds flank steak thinly sliced
  • 1/4 cup corn starch
  • 6 ounces diced onion
  • 4 ounces diced red bell pepper
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup hoisin sauce
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons apple cider vinegar
  • 1/2 Tablespoon oyster sauce
  • 2 Tablespoons sweet chili sauce
  • 1 Tablespoon minced garlic
  • Optional ingredient not included in nutrition information: cooked rice


  • Place sliced steak in a gallon-sized resealable bag and sprinkle corn starch on top. Seal bag and shake until steak is evenly coated in corn starch.
  • Spread steak in an even layer in the bottom of a slow cooker sprayed with nonstick cooking spray and sprinkle onion and bell pepper on top.
  • In a small bowl, whisk together water, brown sugar, ketchup, hoisin sauce, soy sauce, apple cider vinegar, oyster sauce, chili sauce and garlic until well combined then pour over steak and vegetables.
  • Cover and cook on low for 4-6 hours or high for 2-3 hours. Serve over cooked rice, if desired (log separately).


MFP: MFF Slow Cooker Beijing Beef


Serving: 7.3ounces | Calories: 294kcal | Carbohydrates: 28.1g | Protein: 25g | Fat: 9.1g
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