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Slow Cooker Beijing Beef Recipe

This Slow Cooker Beijing Beef is made with juicy steak tossed in a sweet and tangy sauce with peppers and onions.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: Asian
Keyword: asian beef, beijing beef, slow cooker beef, slow cooker beijing beef
Servings: 8
Calories: 363kcal


  • Slow Cooker
  • Non-stick Cooking Spray
  • small bowl
  • Medium Mixing Bowl


  • pounds flank steak cut into thin strips
  • ¼ cup cornstarch
  • 1 red bell pepper (cut into bite-sized pieces)
  • 1 onion (cut into bite-sized pieces)
  • ½ cup water
  • ¼ cup sugar
  • 3 Tablespoons ketchup
  • 6 Tablespoons hoisin sauce
  • 1 Tablespoon soy sauce
  • ½ Tablespoon oyster sauce
  • 2 Tablespoons apple cider vinegar
  • 4 teaspoons sweet chili sauce
  • 4 teaspoons minced garlic
  • 6 cups cooked rice
  • sesame seeds optional topping


  • Spray slow cooker with nonstick cooking spray.
  • Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in slow cooker. Discard any remaining cornstarch.
  • Sprinkle red bell pepper and onion over steak in slow cooker.
  • In a medium mixing bowl, whisk together water, sugar, ketchup, Hoisin sauce, soy sauce, oyster sauce, apple cider vinegar, sweet chili sauce and minced garlic.
  • Pour sauce over steak and vegetables and gently stir to combine.
  • Cover and cook on high for 2-3 hours or low for 4-6 hours.
  • Serve over cooked rice.


  • I cut my peppers and onions into bite-sized pieces so they wouldn’t be overcooked, but if you have picky eaters, you could easily cut them into smaller pieces.


Calories: 363kcal | Carbohydrates: 54g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 475mg | Potassium: 429mg | Fiber: 1g | Sugar: 13g | Vitamin A: 496IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 2mg