Ingredients
Beef and vegetables
Dark soy-garlic sauce
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Step-by-step instructions
1. Prepare the beef
Cut the beef into large chunks or thick strips. Slice the onions and mince the garlic. Place the onions and optional carrots at the bottom of the slow cooker, then add the beef.
2. Mix the sauce
Combine soy sauce, broth, Worcestershire sauce, brown sugar, tomato paste, oil, black pepper and ginger in a bowl. Stir until the sugar dissolves.
3. Pour over the beef
Add the sauce evenly over the meat. Turn the beef to coat it. Cover with the lid; avoid adding too much extra liquid because the meat releases moisture during cooking.
4. Slow-cook until tender
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LOW: 6–8 hours
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HIGH: 3–4 hours
The beef should be fork-tender. Cooking time varies with the cut and size of the pieces.
5. Thicken and serve
If you prefer a thicker sauce, mix cornstarch with cold water. Stir it into the hot liquid and cook on HIGH for another 15–20 minutes, until thickened. Serve with rice, noodles or mashed potatoes.
Nutrition information
Estimated nutrition per serving, assuming 6 servings and including the sauce, but excluding rice or other sides.
|
Nutrient |
Approx. amount |
|---|---|
|
Calories |
350–430 kcal |
|
Protein |
35–42 g |
|
Total fat |
17–23 g |
|
Saturated fat |
6–9 g |
|
Carbohydrates |
10–16 g |
|
Sugars |
5–9 g |
|
Fiber |
1–2 g |
|
Sodium |
1,000–1,500 mg |
Nutrition will vary depending on the beef cut, amount of fat, brand of soy sauce, and how much sauce you consume.
Health and cooking tips
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Reduce sodium: Use low-sodium soy sauce and unsalted beef broth.
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Reduce sugar: Use 1 tablespoon of brown sugar instead of 2, or omit it.
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For more vegetables: Add mushrooms, carrots, bell peppers or broccoli. Add broccoli near the end so it doesn’t become mushy.
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For food safety: Thaw frozen beef before putting it in the slow cooker. For whole beef cuts, 63°C (145°F) followed by a 3-minute rest is the standard minimum safe temperature; for the tender texture of this recipe, cook until the beef is fork-tender.
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For extra flavor: Brown the beef in a hot pan before slow-cooking. This adds depth, although it is optional.
Frequently asked questions
Can I make this without a slow cooker?
Yes. Use a covered oven-safe pot at 160°C (325°F) for approximately 2½–3½ hours, checking periodically and adding liquid if needed.
Can I prepare it the night before?
You can mix the sauce and chop the vegetables ahead of time. Refrigerate the raw beef and prepared ingredients separately, then assemble and cook the next day.
Is this recipe suitable for weight loss?
It can fit into a weight-loss plan. Choose leaner beef, reduce the oil and sugar, use low-sodium soy sauce, and serve with vegetables and a moderate portion of rice.