Y’all know how much I love slow cooked meat, right? It’s always so tender and full of flavor, yet nearly effortless. While I usually opt for a southwest blend of spices, a couple of months ago I tested an Asian inspired beef version and fell in love. This Slow Cooker Sesame Beef uses only a few ingredients and comes out with so much flavor, which is good because beef is expensive, so I like to use it sparingly in my meal and combine it with other less expensive ingredients.
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How to Serve Slow Cooker Sesame Beef
So what do you serve this Slow Cooker Sesame Beef with? This tasty shredded beef can be used in so many ways. You can use it in a bowl meal like Bibimbap, or do a more simple combo with just some warm rice and broccoli florets. Asian inspired tacos are always fun, or you can just pile it on top of a crunchy cabbage salad. You can stir it into a batch of (not) Fried Rice, or serve it with some rich Garlic Noodles. Me? I couldn’t stop eating it right out of the slow cooker. :P But honestly, I’m going to pair it with rice, some quick pickled cucumbers, and shredded carrots (you might see this combo in a Sunday Meal Prep in the future!).
What Type of Beef Should I Use?
One more note about the type of beef used. I used an eye of round roast because there wasn’t much of a selection at my store the other day, and this cut was the best price. Eye of round is quite lean, so the resulting beef had more of a flakey texture. A chuck roast or brisket would be more ideal as both have a little more fat and connective tissue, which will result in a more tender and moist shredded beef.
What Size Slow Cooker Should I Use?
I am use a 6-quart Hamilton Beach slow cooker (affiliate link), and it was only filled about 1/3 of the way to the top. I would suggest using a 3-quart or larger for this recipe.
Slow Cooker Sesame Beef
Servings 6Ingredients
- 1/2 cup soy sauce ($0.72)
- 1/3 cup brown sugar ($0.24)
- 2 cloves garlic ($0.16)
- 1/2 Tbsp grated fresh ginger ($0.10)
- 1 tsp toasted sesame oil ($0.12)
- 2 lbs beef roast ($8.14)
- 6 green onions, divided ($0.67)
- 1 Tbsp cornstarch ($0.04)
- 1 Tbsp sesame seeds ($0.08)
Instructions
- Combine the soy sauce, brown sugar, and 1/2 cup water in a bowl and stir until the brown sugar is dissolved. Mince the garlic and grate the ginger. Add the garlic, ginger, and toasted sesame oil to the soy sauce mixture. Set the cooking liquid aside.
- Either slice or cube the beef roast. Slice three of the green onions into 1.5-2 inch sections (save the rest of the green onions for garnish after cooking). Place the beef roast and green onions in the slow cooker. Pour the cooking liquid over top and stir to combine.
- Place a lid on the slow cooker, and cook on HIGH for four hours or LOW for eight hours. After four hours on high or eight hours on low the beef should be very tender and should shred easily with a fork. If not, replace the lid and cook for 30-60 minutes more.
- Once the beef is tender, it’s time to thicken the sauce. Dissolve the cornstarch in 2 tablespoons of water, then pour it into the pot with the beef and cooking liquid. Stir to combine, then allow it to come back up to a simmer, at which point the sauce will thicken just slightly. Turn the heat off and garnish with the sesame seeds and remaining green onions (sliced). Serve over a bed of rice or as part of your favorite meal.
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How to Make Slow Cooker Sesame Beef – Step by Step Photos
Prepare the cooking liquid first. Combine 1/2 cup water, 1/2 cup soy sauce, 1/3 cup brown sugar, 2 cloves garlic (minced), 1/2 Tbsp grated fresh ginger, and 1 tsp toasted sesame oil in a bowl (or large measuring cup). Set the liquid aside.
I used a 2 lb. eye of round roast because there wasn’t much available at the store the day I was there. This will produce a slightly dryer, more flakey end result. I would aim for a chuck roast or brisket, both of which have more fat and connective tissue to keep things moist and soft.
Either slice the beef or cut it into cubes. The goal is to increase the surface area so that it can soak up all the delicious flavors of the cooking liquid.
Place the beef in the slow cooker, along with three green onions that have been sliced into 1.5 to 2-inch sections.
Pour the cooking liquid over top and give everything a brief stir to make sure everything is in contact with the liquid.
Place the lid on the slow cooker and cook on high for four hours, or low for eight hours. After that time, the beef should be tender and easily shreddable. If not, replace the lid and cook a little longer. Once tender, stir together 1 Tbsp cornstarch with 2 Tbsp water and then pour it into the pot. Allow it to return to a simmer, at which time the cornstarch will turn from cloudy to clear and you’ll notice the liquid will thicken just slightly.
Garnish the beef with 1 Tbsp sesame seeds and the remaining green onions (sliced).
This Slow Cooker Sesame Beef is SUPER flavorful, so I like to pair it with more mild foods, like rice and plenty of vegetables. :)
More serving suggestions at the top of the post!
I love this – it’s a different flavor for crock pot beef, and it’s flexible enough to stretch according to the ingredients on hand. A few notes:
Maybe it’s just my crockpot temp, but if I put the green onions in at the beginning, they go to ugly mush, no flavor or texture. I do a fine chop and add them as a fresh garnish at the end (or skip entirely)
I’ve had some issues with getting the juice to thicken from broth to sauce. I use whatever cut of beef is on sale, and they all cook down a little differently. If I add the cornstarch-and-cold-water directly to the crock pot, it’s hit and miss whether the broth will thicken at all. Better to separate out the broth to a skillet, bring to a simmer, add the corn starch-and-cold-water, and instant thick sauce!
I also use bragg’s amino acids instead of soy sauce – I’m gluten intolerant, and most soy sauce brands have some wheat. The amino acids give the same soy flavor, but slightly less salty.
Side recommendations: rice is a must, and I like adding green peas or the oven roasted frozen broccoli on the side.
Delicious! The one problem I ran into is (I think) a problem with execution. I used 2lbs of stew meat in the slow cooker on high for 4 hours, and the meat came out a little dry and tough. Would a slightly shorter cooking time be better? Or do you think it’s just because of the type of meat? Thanks for your thoughts!
I’m thinking it could be the stew meat and how it’s cut!
Thanks! I’ll give it another try and see how it goes!
I used brisket and didn’t change anything about the recipe. I made it with the coconut rice and roasted broccoli. Amazing!
This is delicious! I followed the recipe other than using low sodium soy sauce. We topped ours with cilantro and fresh jalapeño slices, gobbled up over rice. Saving this one, thank you!
Loved the look of this recipe, but after following step by step – proved your inability to balance sweet and sour. Way too salty- recommend reducing soy volume.
Sorry. But did not nail this recipe – even close.
Way to sound like a big jerk about it.
Sean, you clearly didn’t follow the instructions, which is par for the course. How many times are you gonna mess up a dish & then come here to (wrongly) complain about it? It’s embarrassing at this point.
Do you think stew meat would work as well for this particular recipe?
Stew meat should be a good substitution.
I love to use this beef as an extra protein in my rice bowls (loosely inspired by Smitten Kitchen’s crispy rice bowl with egg). It’s my favorite dinner lately and this beef goes super well with the SK green onion and ginger dressing that goes on the rice bowl.
oh, and I do make it in my instant pot. I prepare it as instructed here and then just use the meat setting for about an hour, letting the pressure release naturally at the end. Works great.
Thank you for this recipe. I used refrigerated garlic and ginger to save time and loved it.
Toddler approved and easy to make. Will be recommending this to everyone! We served it with ramen noodles and green beans. I love finding these gems to add into the rotation.
Could I use stew Meat and cook It in the instant pot? How could I convert this crockpot recipe into a pressure cooker
Recipe?
We haven’t tested it in a pressure cooker, so we can’t offer any guidance. XOXO -Monti
I made this tonight and I will definitely make it again. It was easy to throw together in the crock pot and I love that. However, I made it as-written with no changes to the recipe and found it too salty, even once it was served with white rice (I used low-sodium soy sauce). Also, I cooked it for 8 hours on low and there was no need for the corn starch because there was no juice left over, which was just fine with me. I liked it, I ate it, and I will continue to eat the leftovers over the next couple days… BUT, Next time I make it, I will use 1/3C of soy sauce and 1/3C of water instead of 1/2C of soy sauce. I might add a bit more brown sugar, too, because I like things a bit sweet. In addition, I used very lean stew beef and missed the fat so I’ll use a fattier cut of meat next time.
A family favorite, we all make it on a regular basis and love how easy it is. I always add more sesame oil but that’s just me and it’s one of those recipes where the leftovers get more flavourful as the beef marinates.
I used 1kg of lean diced beef which had a bit of marbling and used about 1/3 cup of soy sauce as that was all I had left (oh no!). I decided to add one small thai chilli as everyone in my house likes a bit of heat. I was very glad for the chilli in the end because my results ended up being fairly bland, and there was very little sesame flavour. If I make it again I will try a fattier beef, the 1/2 cup of soy sauce, at least double the sesame seed oil, and maybe two chillis. It was better the second day, so you might want to factor that in!
I don’t eat meat, so I’m relying on my husband for this one. He said it was good, but way too salty (I mean, it’s a soy sauce base so I think that did be expected). My only “complaint” is that I doubled the sauce, but by the time everything was cooked, there was barely any sauce left. Next time, I’ll triple the sauce portion.
Hi Beth,
What would be the best way to cook Broccoli to add to this?
I would probably just steam some broccoli lightly, then stir it into this at the end of the cooktime. Or, just serve it on the side. :)
Even using low sodium soy sauce, this turned out a little too salty for my taste. I’m going to try this again with less soy sauce and experiment with some miso paste. A good starting off point, though!
I made this for my aunt, and she said it was the best thing I ever cooked. I am making it again right now.
This was absolutely delicious and is now a family favorite. I did double the cornstarch to make a thicker sauce. It had such great flavors!
Huge hit and we haven’t even had it as a meal yet. Cooked this up last night for dinner today and I now my family is just passively moving through meals waiting for the SHOW! Thanks, as always your recipe hold up to the praise.
Amazing Recipe…. thank you for sharing this
Everyone liked this and it was easy! Next time I’ll try using already cut stir-fry beef to make less work and see if it will improve the texture–my daughter would have preferred it to be more like beef and broccoli type beef rather than a roast type beef.
Ok this came out tasting so much like Bulgogi…simply put: Amazing! Only thing I did a little differently was slice the meat paper thin, almost shaving it and it was fall apart in your mouth tender. I served it with white rice, homemade egg and chive pan fried dumplings and your very own sesame cucumber salad. I will definitely be making this beef and the cucumber salad again.
I used several pounds of stew beef and it worked as well as a roast. We also added oyster mushrooms in the last hour of cooking so they could absorb some flavor without being complete mush – very tasty. Thanks for this recipe!
Huge hit and we haven’t even had it as a meal yet. Cooked this up last night for dinner today and I now my family is just passively moving through meals waiting for the SHOW! Thanks, as always your recipe hold up to the praise.
Hi, I put in all 2.5lbs of chuck roast beef in the slow cooker, along with the approximate sauce. However I noticed that the sauce was at a low level compared to the beef, and I was worried that the top portion of the beef wouldn’t get soaked in the sauce correctly.
So I ended up making the sauce twice (just doubling the the measurements you gave for the sauce). I hope I didn’t mess up anything by doing this. Was the sauce supposed to be at a low level or is it okay if I doubled up on the sauce? Thanks!
There will be some moisture that will come out from the beef, it doesn’t always need to be completely covered. But if you doubled the sauce you should be just fine.
I absolutely LOVED this. This is my favorite recipe so far. It had so much flavor in the sauce and smelled amazing for those 4 hours of cooking. It came out perfect, I will definitely make this again.
hi!
I don’t have a slow cooker. What about a dutch oven? Would it work?
Has anyone tried coating beef in flour then searing before-hand to lock in flavor?
I’ve done that with other recipes in the past Rob. You can certainly give it a try and report back to us. I’ve found searing does a better job of keeping those flavors in before putting in the slow cooker.
Instead of coating it with flour, marinade the beef in the sauce mixture for at least an hour and then try searing it before it goes into the crock.
Do you think this would work with cubed beef? The kind you can buy for stew?
I think it’s worth a try!
Made this tonight. Was so easy,the only thing I would say is I had to cook it on high and my crock pot gets really really hot so the beef was more cooked than pull apart. Still amazing. Husband said “ whatever this is coon it again” will do!
*cook lol
Cooking it in the pressure cooker (instant pot) instead, seems to work just as well. Another great recipe, well done and thanks.
Happy to hear it Ben!
I’ve made this twice for meal prep and never gotten to eat any. Today, it’s regular dinner. I did use the squeeze ginger (every time). My son raves about it and it’s cooking slowly now.. I’m looking forward.
Happy to hear it!
It’s Amazing! The second time that I cooked it, I substituted the meat for vegetables-sweet potatoes and russet potatoes. It’s still Amazing!
Thanks Tanisha!
Amazing recipe! I wonder how to make this as a vegetarian dish? Adding carrots, celery, onions and potatoes? Any suggestions/thoughts?
I’m not sure you’d need to use a slow cooker if you’re doing a vegetable version, as the vegetables will probably over cook. But if you want to try, sweet potatoes go very well with teriyaki sauce. :) You could also try these Sesame Tempeh Bowls (non-slow cooker).
Another great recipe, Beth! You haven’t failed me yet. The boys loved this one.
Thanks Betsy!
Do you have an adaptation for doing this on the stove top in a Dutch Oven?
Unfortunately I don’t right now, I would need to do some testing to fine the correct time and temperature for cooking.
Made this the other night. Since we are meal prepping on the weekend, I put the sliced meat (chuck roast) with the sauce and marinated it for a day before cooking it. I’m thinking this could easily be made into a “freezer meal” by putting the sauce over the meat and just freezing it until needed. This was fantastic, better than a restaurant.
That’s a great idea Edina! Let me know if you try if you try it and how it turns out.
Excellent recipe! Everyone loved it, really tender. I did add some honey, red pepper flakes, and cayenne pepper. Even better the second day!
Yummy additions!
Toddler Approved (Picky 3 yo and 1yo)! Will be making again. Used the slow cooker function on Instant Pot. Set at 8 hours on low with top in venting mode.
I’ve run into a weird issue with this recipe: how do you get the slow cooker to simmer again after the 8 hours are up? I can tell it to cook on high or low again for 30 mins minimum, but it doesn’t really bubble like on the stovetop. I assume the cornstarch would thicken anyway but I’m not sure if I’m doing it right. What would you suggest?
Actually the cornstarch doesn’t thicken until it actually reaches a simmer (that’s the science behind the starch molecule), so if you’re unable to get your slow cooker to get back up to a simmer, I would recommend transferring it to a pot and bringing it to a simmer that way. It should only take a few minutes in a pot.
My family loved it! Great flavor.
This came out great! I had some sirloin strips from a meal delivery kit and was getting bored with sautéing them. I’d been wanting to make this recipe but was going to get stew beef. So glad I didn’t wait! I added some sriracha and chili pepper flakes. Doubled pretty much all the ingredients excluding the beef. Glad I did, the slow cooker can dull flavors so I cooked mine on low for about 3 hours. It’s fresh and slow cooked at the same time.
I read your comment before making the recipe and wished I had taken your double the ingredients to heart. It smelled GREAT while it was cooking but since I had limited time, I did cook on high for 4 hours and the flavors didn’t come through at all in the end (also totally forgot the cornstarch step but I don’t think that would have affected the flavor at all). Didn’t even want the left overs I was disappointed D; This will be a recipe to try again
I used low sodium soy sauce and I thought it turned out just OK. I don’t know if the salt in regular soy sauce makes a difference or not.
This recipe is amazing!! I make this whenever we have people over or when I send food to a family in need, and it always gets have reviews and people ask for the recipe! Thank you for making me look like an amazing cook! 😉
It was very salty, I think I have a reasonably high salt tolerance and I used light soy sauce. I did marinade the meat before cooking but next time I would use 1/4 cup of soy sauce. I put mine over brown rice grits.
Wow, I think this is the best recipe I’ve ever made. I used a trimmed brisket and added mushrooms, red onion, bell pepper, and broccoli 30 minutes before it was done. The flavor is amazing. I can see how some might consider it too salty on its own, but rice should certainly balance it out. I’m in love.
I don’t have a slow cooker. Could this be made in an iron dutch oven with a lid in the oven? What kind of cook time would that take? And at what temperature would I set the oven?
That might work, although I’ve never tested it and I don’t know what the temperature and time conversions are for slow cooker to oven. You may be able to find some general guidelines on those conversions online, but you never really know how it will work until it is tested.
So I tried this recipe and modified it just a little. I preheated the over to 400 degrees. I used chuck roast cut into strips. I browned the meat in two batches in a bit of oil in the dutch oven on top of the stove. Put all the meat in there at once and added 2 TBS of flour over the meat. Then I put the meat into the over for 4 minutes. Took it out stirred it up. Put it back in for another 4 minutes. Then I added the liquid mixture.
I checked a conversion chart and it said to bake in the dutch oven with the lid at 325 degrees for 2 hours. So I reduced the heat to 325 and put it back in the oven. Set the timer for 2 hours. Checked it at 1.5 hours and the liquid was thickened and the meat was tender. So success! I love this recipe!! It’s delicious.
Can this be made in Instant Pot?
Yes, that would probably work, although I don’t have specific instructions since I have not tried it.
We made it in our Instant Pot last night using manual setting for 30 minutes and a natural release. We did not change the recipe at all and the flavor was great but the sauce was very thin and watery. When we added the corn starch at the end, we let it simmer in the Instant Pot, stirring occasionally, for about 45 more minutes to let the sauce thicken and it was really wonderful. The beef was pretty shredded by the time we were done stirring for 45 minutes! Next time, I plan on using less water so that we don’t have to spend so much time reducing the sauce at the end. Overall though, I’d say it was a success even though the complete start to end took 2 hours. Most of that time was waiting for the IP to come to pressure, cook, and release, so I wasn’t actually working half of it.
Loved this recipe. I came back to the blog since I’ll be making it a second time! In addition the beef in the slow cooker, I picked up some pre-cut, Asian style veggies in my produce section, a pack of mushrooms and water crescents. Can’t wait to make it again!
AMAZING recipe! My family devoured it! What a great new way to use beef. It was so tender and delicious. I ended up decreasing the sugar to 1/4 cup and it was fabulous.
I notice you used eye of round. Do you think this would work with chuck?
Yes, I talked about that a bit in the intro of the blog post. I think chuck would actually work better than the eye of round, but unfortunately there wasn’t any at the store the day I made this. :P
If I were to omit the sugar, would this recipe still taste good?
No, the sugar is needed to balance the flavors.
I would love to see something similar like a beef broccoli.
I’m also wondering about that. If you threw some carrots or broccoli in the crock pot would that work well?
Yes it would! Just add them to the slow cooker for the last 30 minutes or use this beef in a stir fry :)
Yes! I’ve made this recipe several times using different vegetables, and it always turns out well. Just be sure not to add them too soon—It only takes 15-20 minutes before getting mushy! For what it’s worth, I’ve made this with green beans, broccoli, zucchini, and carrots.
Tasted like soy sauce and nothing else. Not a keeper.
I whole-heartedly agree.. wayyyy too much soy sauce and way too salty. I’m making this again tonight and cutting the amout of soy sauce in 1/2 from this recipe. I’ll post again after I make this to see if the altered recipe was a sucess.
Could I prep this ahead of time and leave the whole crock pot in the fridge overnight before cooking?
You may need to cook it longer to compensate for all the ingredients and the crock being cold when it starts. I would maybe even cook it on high for the first hour to make sure all the ingredients heat up to a safe temperature in an adequate amount of time.
You certainly prep it and keep it in a different bowl overnight. Then just dump it into the crock pot in the morning. I bet that would marinate the meat nicely, too.
Be careful. My crock cracked right in half when I put it into the base from the fridge and turned the heat on. Maybe let it warm up to room temp. first.
I made this.. very good BUT it was way too salty with the amount of soy sauce in the recipe.. I followed the recipe exactly. I recommend using 1/2 the soy sauce and the rest water. Great recipe.. but just too salty.
I agree with the salt. I just made it and it is my new favourite – But i am going to look for low sodium soya sauce.
A person could put a bit of paprika or cayenne if they wanted but the amazing thing is – it is so easy as is. Love it. i made it with sirloin tip because it was on sale.
Anjoy!
I use Coconut Aminos to replace soy in all recipes, it’s amazing!!
I made this, and the flavor got diluted I think (probably my fault). Oh yeah, if you use a pressure cooker for 1 hours, you’ll get fall off the bone, tender results!
Recipe is not for a pressure cooker but for a slow cooker, also called a crock pot.
Yes, but it’s easily adaptable for a pressure cooker.
I’ve loved all the budget bytes recipes I’ve tried, but this is my favorite! So delicious! I used what I had–powdered ginger and garlic–and was still pleased with the flavor. Added sliced onions and peppers at the end so they were crisp-tender. I’ll definitely do that again.
This was really tasty! I did 8 hrs on low because I don’t get “fall-apart tender” results in my slow cooker when I do 4 hrs on high. I cut the roast into chunks because I was lazy, but I think in the future I’ll do strips so the flavor can penetrate the meat better. I also didn’t get a lot of sesame flavor, so I might increase the sesame oil next time. I also saw another commenter say that sesame oil loses its flavor with heat, and Google seems to agree, so next time I’ll add it to the pot right before serving instead of at the beginning. But still, this was a delicious recipe and makes the house smell amazing, so it’s definitely staying in my rotation. I served it with rice and pre-cut cole slaw dressed with rice vinegar, mirin, sesame oil, and garlic. This would also make a great taco or sandwich with the slaw – very versatile.
Totally delicious! I made this today and followed the recipe to a T. Wouldn’t change anything! This is the 3rd recipe I’ve tried from your blog in the past couple weeks, and all have been keepers!! Thanks for doing what you do!
I currently have this cooking right now, and the smell is UNBELIEVABLE. I kind of just want to eat it straight from the crock pot (ouch!)
Also, my roast ended up being cheaper than I expected, so I’m overall very happy with this recipe!
Would this recipe freeze well?
Yes, this one should freeze pretty well.
Made this tonight with essentially your cabbage stir fry without the beef & siracha in there as a side along with some white rice (I really wanted to make this recipe stretch, & stretch it did!!) My beef roast was a bit pricier than I’d have liked (I don’t have a ton of options at my store today haha), but honestly this was so good I’d happily make it week after week!!
Has anyone tried adding any kind of mushrooms to this? Any recommendations?
I made this today, sans mushrooms. If I wanted mushrooms, I would probably use shiitake, but even plain button mushrooms would work.
I ended up making this yesterday with a blend of mushrooms that included baby bella, shiitake, and some other stuff that I’ve forgotten – came out pretty good!
Would this work well with chicken? And if so, would you cut it into strips as well or shred it at the end? I’ve already made this recipe with beef and it’s delicious!
Yes, this will work great with chicken. You can cut it into larger chunks and then shred it at the end. :)
Served this about 45 minutes ago. I added red and green bell peppers, 1/2 yellow onion and a little bit of Nikki’s Hot A$$ seasoning (no joke that’s what it’s called) for some kick. There’s none left
Could this work in an Instant Pot? Would you change anything?
It should work just about the same. Just check the manual for how long and what setting to cook beef roast.
I let this hang out in the crockpot for longer than I should have, and it went a little dry. Should have added more liquid, knowing there’d be a longer cook time. Flavor’s fantastic, though.
I made this for dinner tonight and it was so good! 10 out of 10, recommend!
I think the fresh ginger is key. I do wish there was a way to make it without sugar but I’m pretty sure it would not come close in deliciousness if I tried.
You could use Stevia :) Just make sure to use pure stevia and not truvia etc as those are mixed with artificial sweeteners.
I’ve been making recipes off of Budget Bytes for years, and I keep coming back due to the quality and ease of the recipes.
I just had to post on this one, as this is one of the tastiest things I’ve ever made. Great with rice and broccoli, and reheats very well for lunches. This is definitely going to be a staple for me going forward.
Thanks Beth!
So glad you liked it!! Thanks for commenting. :)
This looks so good! Can I use flank steak?
I haven’t tried flank steak in a slow cooker, but I googled it and it looks like there are plenty of recipes out there for slow cooker flank steak. So I can’t vouch for how the texture will turn out, but the flavor should be fine.
Oh yeah! sesame, ginger and soy sauce = the most most kick-ass flavour combo for slow cooked beef, and I’m totally guilty of just standing and eating from the slow-cooker, wtht no shame whatsoever!
This was GREAT and so easy! A total hit in our house. I served it over turmeric rice with a good squeeze of sriracha on top :)
I made this last night for dinner and OMG so delicious! It kept well for lunch today as well. I steamed some broccoli to mix with it and served over jasmine rice. There are seriously no bad recipes on this site!
I know for a fact how much flavor these ingredients have as I have tried them in many different applications. Great going!
Do you know how long it would take if I cooked this using a pressure cooker?
I’m not sure. Do you still have the manual for your pressure cooker? They might have a guide for how long to cook different cuts of meat and I would try using the suggested cooking time for beef roast.
I’m throwing a 2 lb roast in the pressure cooker this afternoon for this recipe.
I’d recommend searing the roast on all sides. Don’t bother cutting it up (with the exception of cleaning the roast). About 45-55 mins at high should do the trick.
I’m curious to know how this recipe came out on your pressure cooker. Did the cooking time you suggested work out?
What would a good vegetable side dish be for this main? Thank you in advance!
I love something simple, like steamed broccoli. This beef has so much concentrated flavor that you don’t want to do anything complicated with it.
Do you think it would be possible to cook this delicious-looking dish in an “Instant Pot”? I recently bought one (they are fabulous!) and am attempting to convert recipes so that I can use this new appliance.
Yep, absolutely! I would just check the manual for what time and setting they suggest for beef roast, and use that. :)
Sweetheart…Where is the beef. I don’t see it among the ingredients!
Sweetheart… Look again, it’s in there – below the sesame oil and above the green onions: “2 lbs beef roast”
:) TY.
She calls it beef roast “2 lbs beef roast”
Can you make this in the Instant Pot?
Yes, you should be able to. I don’t know the cooking times off hand, but just check the tables in the booklet that comes with the IP for how long to cook beef roast.
Another 5 stars recipe!! The whole family, including 3 picky eaters, loved it. I didn’t have soy sauce and had to use coconut amino instead and it turned out great. Thanks Beth!
This looks so tasty! And I love how super easy it is to make. This is definitely going on my list of meals to make next week.
Looks awesome!
Would it be OK to freeze the leftovers? 2 pounds of beef is more than this 1 person household could use before it goes bad.
Yes, absolutely. This will freeze well in the liquid! :)
Kinda new at crock pot cooking, I’m 45male ,first experiment was corn chowder which I over cooked by 3.5 hours because of work, still ok to eat, this recipe sounds great!! I’ll give it a try!!
Can I make this in my Instant Pot? YUM.
Sounds delish. I especially appreciate the “So what do you combine this Slow Cooker Sesame Beef with? ” section. Thanks for the great ideas & for remembering that some of us don’t blog-we just need some help. Can’t wait to try!!
I usually avoid slow cooker versions of Chinese dishes, mostly due to the texture thing which results in a stewed dish instead of flash fried–but most lean and inexpensive cuts of beef don’t perform particularly well when stir fried, ending up tough and flavorless. And stir fried scallions are often hard little nuggets, so this method will make them tender, too. Given the long cooking time, some finely sliced onion will disappear into the sauce, invisibly contributing its wonderful flavor. I plan to try this tonight. 2 tips–toasted sesame oil looses flavor when heated–tastier when added at the end of cooking; and sesame seeds always benefit from being toasted until golden–I dump 1/4 a cup or so in a dry 8″ skillet over medium heat and watch closely, stirring from time to time, until they are golden. Since I do only a small amount at a time, they keep well for the several weeks it may take me to use them up to garnish things. Another great idea, Beth–thanks again
This looks wonderful! Is it possible to do this more quickly in the Instant Pot, or would it not break down enough?
Yes, you can do it in an IP. I don’t know how long exactly, but the IP does a great job of breaking down meat like slow cookers.
I am so excited to make this dish! I just made your Sticky Ginger Soy Glazed chicken last night, and it was AMAZING. The cooking liquid in this recipe looks a lot like the marinade for the chicken, so I can’t wait to try this! I’m trying to cut down on my chinese take-out consumption, your asian/asian-inspired dishes are a life saver, thank you!