This easy to make slow cooker Asian braised beef combines garlic, ginger, lemongrass, soy sauce, and rice vinegar to create a delicious hearty dish. Serve it over rice, noodles, or steamed vegetables.
3 stalks green onions (thinly sliced (green and light green parts)**)
2-inch piece of ginger ( minced)
1 ½ teaspoon crushed red pepper flakes
1 stalk lemongrass (cut into thirds and pounded)
1 cup reduced-sodium chicken broth
½ cup reduced-sodium (light) soy sauce
¼ cup hoisin sauce
½ cup rice vinegar
½ cup light brown sugar (packed)
2 Tablespoons Sriracha sauce
Categories
Main Course
Cuisine
Asian
Steps
In a small bowl whisk together flour, salt, and pepper. Dredge cut beef into flour mixture. Shake off any excess flour. Set aside.
In a medium sized skillet, add vegetable oil and warm up over medium heat. Once warm, brown (sear) beef in batches. Not need to fully cook meat, you just want to have a nice crust while cooking off the flour. Place seared beef in slow cooker.
In the same pot you cooked beef, add minced garlic, ginger, and white/pale parts of green onion. Cook until fragrant. Add lemongrass and red pepper flakes and cook until garlic begins to brown. Add chicken broth and stir bottom of scrape off any pan bits. Transfer mixture to slow cooker.
In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha. Add to slow cooker.
Luke on 2026-03-08 (5 stars): Loved this recipe! Subbed gochuchang for Sriracha and added lime juice and Thai basil. Turned out great!
Darci on 2026-01-27 (2 stars): Unfortunately, my family did not enjoy this recipe.
I’m a very experienced home chef, and ended up cooking us for close to eight hours, and the meat was still not tender, and the flavor was exceedingly sweet despite adding the Sriracha and red chili peppers. The combination of the various ingredients just did not work.
dennis on 2025-11-16 (5 stars): Amazing flavors and smells wonderful. Whole family enjoyed this.
Mélodie Tremblay on 2025-11-14 (5 stars): An absolute delight! We kept the leftover sauce to kickstart another recipe. Thank you for sharing this amazing and tasteful recipe.
Claire Feetham on 2025-11-12 (5 stars): Love this recipe for beef! I am interested in using chicken thighs tonight - any suggestions on recipe changes?
Bonnie Fagan on 2025-11-05 (5 stars): A must try if you like Asian food. This is so good and the house smells amazing as it’s cooking. Can’t stop sampling as it’s cooking. A new family favorite for sure.
Lilly Mannerswood on 2025-08-11 (5 stars): Delicious - I halved the recipe and used 1 tablespoon of oyster sauce instead of hoisin. Worked out well!
Manuel Cantara on 2025-07-02 (5 stars): Definitely a great base, from this recipe let your creativity do the rest. i personally give this stew a Sichuan spin.
April on 2025-06-01 (5 stars): I took out the lemongrass and peppers and put the beef and other spices and a half cup of water in a Dutch oven (warmed up oven to 450 then turned down to 325 degrees went out for 4 hrs) and the meat was tender and flavourful!
Kate on 2025-06-01 (5 stars): I made this tonight without the lemon grass as I didn't have any. The flavour was delicious. I used the pressure cooker and had this wonderful meal ready in 45 mins.
I will definitely make this again.
Jerry on 2025-03-29 (5 stars): I've been making this for some time now, and regardless of the different cuts of meat I've used, it is always amazing. The aromas while cooking make your mouth water, and sneaking a taste happens frequently. The spice heat level can be a bit difficult to control, considering you use Sriracha, pepper flakes, hoisin, and ginger. I've found that sticking to the receipt, and modifying the pepper flake amount seems to with best. Leaving them out altogether works for my wife, but adding 1/8th tsp seems to be a happy medium for us.
