This crock pot stir fry is a slow-cooker take on beef stir fry, with tender strips of sirloin, broccoli, bell pepper, snap peas, and a savory ginger-soy sauce. Adding the vegetables near the end helps them stay brighter and firmer than if they cooked with the beef for the full time, and the finished dish is easy to serve over rice or noodles.
Ingredients
- 1½ lb (680 g) beef sirloin, trimmed and sliced thinly across the grain
- ½ cup (120 ml) low-sodium beef broth
- ⅓ cup (80 ml) reduced-sodium soy sauce
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) unseasoned rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 3 garlic cloves, finely minced, about 1 tbsp (9 g)
- 1 tbsp (6 g) finely grated fresh ginger
- 1 medium yellow onion (about 150 g), cut into thin wedges
- 1 medium red bell pepper (about 150 g), thinly sliced
- 2 medium carrots (about 120 g), peeled and cut into thin diagonal slices
- 2 cups (180 g) broccoli florets, cut into bite-size pieces
- 1 cup (100 g) trimmed sugar snap peas
- 2 tbsp (16 g) cornstarch
- 3 tbsp (45 ml) cold water
- 2 tsp (10 ml) neutral oil, such as canola or avocado oil, for greasing the slow-cooker insert
- 2 tbsp (18 g) sliced scallions, for serving
- 1 tsp (3 g) sesame seeds, for serving
- ¼ tsp (1 g) ground black pepper
Instructions
- Prepare the beef and sauce. Slice the sirloin across the grain into strips about ¼ inch (6 mm) thick; keeping the pieces similar in size helps them cook at roughly the same rate. In a bowl, whisk together the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. The sauce will taste quite salty and concentrated before cooking; it will be distributed over the beef and vegetables, and low-sodium broth and soy sauce help keep it balanced.
- Load the slow cooker. Lightly coat the bottom and sides of a 4- to 6-quart slow cooker with the neutral oil. Add the sliced beef and onion, then pour the sauce over them and toss so the strips are coated. Arrange the beef in an even layer as much as possible. Cover and cook on HIGH for 2 hours. Avoid lifting the lid during this time, since each opening releases heat and can delay cooking.
- Check the beef and add the vegetables. After 2 hours, check a thicker piece of beef with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. If the beef has not reached that temperature, keep cooking and check again before serving. Stir in the bell pepper, carrots, and broccoli. Whisk the cornstarch with the cold water in a small cup until smooth, then stir that mixture into the sauce. Cover and cook on HIGH for 15 minutes.
- Finish with the quick-cooking vegetables. Stir in the snap peas, cover, and cook for about 10 more minutes, or until the sauce has thickened and the vegetables are cooked to your preferred tenderness. The combined vegetable cooking time is about 25 minutes; check the broccoli and carrots with a fork rather than relying only on the clock, because slow cookers vary. If the sauce still looks thin, mix another 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water and stir it in, then cook for a few more minutes.
- Rest and serve. Turn off the slow cooker and let the beef rest for 3 minutes after it reaches 145°F (63°C). Taste the sauce and adjust only if needed; extra soy sauce can make the dish too salty, so a small splash of rice vinegar or a spoonful of broth is a better first adjustment if the flavor seems too intense. Sprinkle with scallions and sesame seeds, and serve hot.
Tips
- Slice across the grain. Look for the direction of the muscle fibers and cut across them, not along them. Shorter fibers make sirloin easier to bite. A brief 15- to 20-minute chill in the freezer can firm the meat enough to make thin, even slices easier, but it is not required and is not included in the timing above.
- Keep the beef pieces even. Strips that are much thicker than the rest may take longer to reach the safe temperature, while very thin strips can become overdone. Aim for pieces close to ¼ inch (6 mm), and use a thermometer on a thicker strip rather than judging doneness by color.
- Do not add all the vegetables at the start. Broccoli and snap peas can turn soft during a long slow-cooker cycle. Adding them toward the end gives them less time in the heat. Cut the carrots thinly so they have time to soften along with the broccoli.
- Adjust the sauce thoughtfully. Reduced-sodium soy sauce is a useful starting point, but brands differ. If you need a gluten-free version, use tamari labeled gluten-free and check the broth label too; tamari may taste a little richer and less sharp than ordinary soy sauce.
Serving Suggestions
Spoon the beef, vegetables, and plenty of sauce over steamed jasmine rice, brown rice, or short-grain rice. For a noodle bowl, toss cooked lo mein-style wheat noodles, rice noodles, or soba with a little of the sauce before adding the stir fry on top. Cook noodles separately according to their package directions; placing dry noodles in the slow cooker can make them absorb too much liquid and cook unevenly.
For a lighter-feeling plate without changing the recipe, serve a smaller portion of rice alongside extra vegetables, or add a simple cucumber salad dressed with rice vinegar. A bowl of plain steamed greens also works well. Keep any crunchy toppings, such as sesame seeds or sliced scallions, for the table so they retain their texture. If serving a group, put the slow-cooker insert on a heat-safe surface and serve promptly rather than leaving the dish sitting out for an extended period.
Variations
Use another cut of beef: Top sirloin is a convenient choice, but flank steak or flat iron steak can also be sliced across the grain. Avoid especially lean, very thin deli-style cuts, which can cook too quickly and lose their pleasant texture. If using a thicker or less tender cut, cooking time may change; check the temperature and tenderness rather than assuming it is done at the same minute.
Make it meatless: Replace the beef with 14 oz (400 g) extra-firm tofu, pressed and cut into cubes, and use vegetable broth. Tofu does not need to cook for two hours to become safe, so add it with the vegetables and cook just until hot and the sauce thickens. The result is softer than a wok-fried tofu stir fry, but it takes on the ginger-soy flavor.
Change the vegetable mix: Replace the snap peas with 1 cup (100 g) sliced mushrooms, or swap the red pepper for 1 cup (100 g) sliced zucchini. Mushrooms release moisture and may make the sauce looser, so use the optional extra cornstarch slurry only if needed. Zucchini softens quickly; add it with the snap peas rather than with the carrots.
Add gentle heat: Stir ½ teaspoon (1 g) red pepper flakes into the sauce, or serve chili crisp separately so each person can choose. For a sweeter, less salty sauce, reduce the soy sauce to ¼ cup (60 ml) and add ¼ cup (60 ml) extra broth. This makes the flavor milder, so taste before adding any extra seasoning.
Storage and Reheating
Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. Keep them refrigerated for 3 to 4 days. If you will not use the leftovers within that time, freeze them in meal-size portions for up to 2 to 3 months for best quality. The vegetables will soften after freezing and thawing, but the beef and sauce remain convenient for a quick meal.
For the best texture, thaw frozen portions overnight in the refrigerator. Reheat only the amount you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring partway through. Add a tablespoon or two of water or broth if the sauce has thickened in storage. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid reheating the same portion more than once. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I cook this crock pot stir fry on LOW?
HIGH is recommended here because the sliced beef and late-added vegetables are intended for a shorter slow-cooker cycle. Slow cookers vary, and cooking the thin strips on LOW for a much longer period can make them overly soft. If you need to use LOW, check the beef temperature and vegetable texture frequently near the end, and do not serve it until the beef has reached the safe temperature.
Can I put frozen beef in the slow cooker?
No. Start with thawed beef so it can heat through reliably and reach a safe temperature in the expected time. Thaw it in the refrigerator, not on the counter. Pat the strips dry if they have excess moisture, then slice and add them as directed.
Why did my sauce stay thin?
Slow cookers trap moisture, and vegetables release water as they cook. Make sure the cornstarch is mixed with cold water before it goes into the cooker; adding dry cornstarch directly can leave lumps. If the sauce is still thin after the vegetables are tender, stir in the small additional slurry described in the instructions and cook briefly with the lid on.
Can I prepare the ingredients ahead?
You can slice the vegetables and beef and mix the sauce up to a day ahead, storing them separately in covered containers in the refrigerator. For food safety and a more predictable cook, do not leave raw beef or prepared sauce at room temperature. Add the cold ingredients to the cooker just before starting it rather than assembling a cold insert the night before.
Will the vegetables stay crisp?
They will be tender rather than truly crisp, because a slow cooker does not use the fast, high heat of a wok. Adding the broccoli and carrots for about 25 minutes and the snap peas for only the final 10 minutes helps them keep more bite. For distinctly crisp vegetables, cook them separately in a skillet and spoon the finished beef and sauce over them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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