I love recipes that can be used in many different ways, and this simple Asian-style beef is no exception. Just add all the ingredients to the slow cooker, no marinating or pre-browning required. It cooks for a few hours while I’m off doing fun summer things, like going to the pool or taking a walk in the park with my dog. When I get home, I’m usually pretty hungry and want to fix up something tasty but quick. It’s easy to toss some juicy beef onto a roll with fresh veggies like radishes, carrots and herbs for a unique summer lunch. Leftovers can be served over rice and broccoli for a quick and healthy one-dish dinner. I might even put the beef in an Asian-inspired taco or lettuce wraps – there are a ton of ways to use this recipe, so it’s okay to be creative.
- 3 1/4 to 3 1/2 pound sirloin tip roast, trimmed
- 6 Tablespoons reduced sodium soy sauce
- 1/4 cup packed dark brown sugar
- 2 Tablespoons white vinegar
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- Place roast in slow cooker crock.
- Stir together soy sauce, brown sugar, vinegar, garlic, and crushed red pepper flakes. Pour over roast.
- Cover and cook on HIGH 2 to 2 1/2 hours or LOW 4 to 5 hours.
- Remove roast from crock and thinly slice. Return beef to crock and toss with sauce mixture. Let stand 10 minutes.
- Sliced cucumbers, carrots, radishes, cabbage and herbs can be added to create an Asian beef sandwich. The beef roast is also great served au jus over steamed broccoli and rice.
For “one-pot” simplicity, nothing beats slow cooking. But when it comes to bringing hot meals to parties and potlucks, spills can be a concern. With the travel-friendly Set & Forget® Slow Cooker, messes aren’t an issue.