Tangy and tender gluten free slow cooker teriyaki beef is the perfect asian style recipe that is made in a crockpot with little effort. The long cooking time for Asian slow cooker beef means the meat is falling apart to perfection but the vegetables that you can pick and choose which to add add texture and crunch for the perfect easy weeknight dinner.
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Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Substitutions, & Adaptations
- Storage and Reheating Instructions
- Top Tip
- Equipment
- How to Send This as Leftovers for Lunch
- FAQ
- What To Pair With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: Tender beef and vegetables slow cooked in teriyaki sauce so it permeates the meat and imbues it with its umami taste.
Texture: A slight crunch in the vegetables while the meat falls apart and is delicious. The perfect marriage of textures.
Difficulty: Beginner level. Perfect for those learning to cook, and seasoned cooks who like to conserve energy.
Return for effort: A bit of chopping but the slow cooker takes care of most of the work. Very little effort from you for an amazing family meal.
Why We Like This Recipe
This is one of those gluten free slow cooker meals that we feel great cooking because it has everything our family needs, protein, lots of vegetables, and the kids eat it. The best part is how little effort it takes to make family gluten free slow cooker meals. We use a slow cooker to free up time.
Our family's food allergies means we spend a lot of time in the kitchen cooking meals. With slow cooker recipes like this gluten free teriyaki beef meal we can spend more time doing other things, like playing games with the kids. It also helps us feel less stressed because we aren't cooking all the time.
This family meal recipe is an easy and stress free way to make a teriyaki beef stir fry in a slow cooker.
Ingredients
- Stewing Beef
- Onion
- Brown Sugar
- Gluten Free Teriyaki Sauce
- Arrowroot Starch
- Carrots
- Celery
- Baby Corn
- Red Bell Peppers
- Snap Peas
- Pineapple
- Baby Bok Choy
See recipe card for quantities.
The Ingredient Low Down
Stewing Beef
Perfect for tight budget cooking stewing beef is one of those cuts of beef that needs a long cooking time. This gluten free slow cooker teriyaki beef allows it to tenderise in the sauce, making it really tender and not chewy or tough.
We use stewing beef that is already cubed but flank steak is also great to use. The best cut to use for teriyaki beef. No matter what you use, cut it thinner and with the grain as much as possible.
Meat Tip
Trim excess fat off the pieces so the sauce isn't greasy. You can store the fat in a sealed container in the freezer for other recipes, or render it down for tallow when you have a bunch saved up.
Brown Sugar
To add a nice sweet flavour with more of a teriyaki taste brown sugar is used. If you have a severe soy allergy make sure that the molasses used is soy free. This may take a bit of digging as it is in the cooking of the molasses that the soy derivatives are added to reduce the foaming of the sugar. You may need to make your own brown sugar.
Make your Own Brown Sugar
- 2 Tablespoons Fancy Molasses, soy free
- 1 Cup Granulated Sugar
Mix them together with a hand mixer or stand mixer until they are fully incorporated. Store in an airtight container.
Do not use blackstrap molasses. It is too bitter for this recipe. If you are making light brown, reduce the molasses to 1 tablespoon. For brands that may be soy free, inquire with Grandma's Original Molasses to see if they are safe for you.
Onion
Yellow Onions work well for this gluten free slow cooker teriyaki beef recipe. They give the right amount of bite and flavour over the long cooking time. White or even red onions can also be used in this Asian slow cooker beef.
We do not recommend shallots or leeks as they are too light a taste to be slow cooked. They will not give you the flavour you are looking for. The teriyaki sauce will take over the flavour of leeks or shallots.
Gluten Free Teriyaki Sauce
Most teriyaki sauces you can buy at the store have gluten, wheat, and/or soy as ingredients. If you are looking for a ready made teriyaki sauce that is top 9 free it may be really hard. A place to start checking out to see if it is safe for you might be the Coconut Secret Teriyaki (contains COCONUT).
Gluten Free and Soy Free Teriyaki Sauce Recipe
We do have a recipe for you that you can make at home that is top 9 free, find our Gluten Free Teriyaki Sauce Recipe here. This recipes is also free from the top 9 food allergens including soy, wheat, and sesame.
Arrowroot Starch
This is a bit of starch to help and thicken the sauce as it cooks in the slow cooker. If you want to make a really smooth sauce, mix the starch with the same amount of water or liquid before adding it to the sauce. This is called making a slurry and we often refer to this as an arrowroot slurry. It is just water and starch in equal amounts.
Cornstarch Option
We use arrowroot starch but you can use cornstarch if you prefer. The substitute for arrowroot to cornstarch is a 1 to 1 replacement.
Carrots, Celery, Red Bell Peppers, Snap Peas, Pineapple
We like to use fresh options as they are safe for us. I also love a bit of a crunch from fresh veggies in a teriyaki beef stir fry. They can however be replaced for other kinds of vegetables such as frozen or canned (at least for the pineapple). The meal texture will be different with canned vegetables but still full of flavour and nutrients for your family.
Meal Prep Tip
If you have the time and energy on one day to prepare the vegetables ahead you can. Cutting them in bite sized larger diced pieces and freezing them is perfect for this recipe.
You can add them into the slow cooker frozen, just add more time for the cooking of them. They will need at least double the amount of time to thaw and cook, possibly more.
Baby Corn
Our kids love lots of canned baby corn in any soy free stir fry or Asian slow cooker beef. Make sure to drain the water the baby corn is packed in before adding it. Frozen corn or fresh corn off the cob can also be used in place of baby corn, if preferred.
Time Saving Tip
If it is safe for you, get the baby corn pieces so you do not have to spend time and energy cutting it up.
Baby Bok Choy
This is one of those ingredients that lots of people love but we have to watch out for. Recently, our child with a mustard allergy passed their challenges and we are adding mustard family plants back into their diet. If you have a mustard allergy please talk with your medical team to see if this is a safe vegetable option for you as it is in the same Brassica family as mustard.
Kid Friendly
Most of our kids that can eat baby bok choy, do not like it. It can be bitter and have a strong mustard taste that kids feel is too spicy. If you have picky kids like ours, omit this from their plates or all together. Rob loves it so we use it but only serve it on his plate and mine.
Instructions/ Directions and Tips
Step 1
In a slow cooker place the cubed stewing beef, large diced onions, and brown sugar. Pour the teriyaki sauce over the meat and onions in the slow cooker. Stir the sauce so it combines with the brown sugar and coats all the beef and onions. Cook the meat and onions in the sauce for 4 hours on high or 6 hours on low in the slow cooker. Be sure to cover the slow cooker.
Timing Tip
Don't add the vegetables right away. They will wilt too much and get mushy. Instead save them for near the end so they still have a bit of crunch to them.
Step 2
With a small whisk, mix the arrowroot starch with the same amount of water to form a slurry in a small bowl. Pour the arrowroot slurry to the slow cooker and mix it well into the sauce.
The Secret to a Smooth Sauce
If the arrowroot starch is sprinkled straight into the sauce without adding it to an equal amount of water first it will make the sauce lumpy.
Step 3
Add the carrots, peas, red bell peppers, from the optional vegetables to the slow cooker, mix, and cover. Let it cook for 30 minutes on high or 1 hour on low in the slow cooker.
Vegetable Cooking Tip
The harder vegetables that take longer to cook should go in first and cook for longer.
Step 4
The optional vegetables that cook quicker get added now. Such as baby corn, celery, bok choy, and pineapple. The slow cooker will be very full and the cover may need to be carefully put on. Cook for another 30 minutes on high or 1 hour on low.
Bok Choy Tip
The bok choy is best on top as it steams and won't get slimy.
Step 4
Make the rice or quinoa after the last of the optional vegetables are put on to cook. This way the side dish will be ready when the main course is.
Rice Noodle Tip
If you are making rice noodles they only take a few minutes to cook. Get the water ready and heated, then time the noodles with when the slow cooker will be done.
Step 4
When the slow cooker is done cooking the meal, mix all the vegetables and meat together so they are well coated with sauce and evenly distributed and mixed. Serve the Vegetables, sauce, and meat over rice or quinoa.
Sauce Tip
If the sauce is not thick enough for you, double the amount of arrowroot and water slurry. Drain the sauce from the slow cooker into a medium pot. Mix the slurry into the sauce and heat over high heat, stirring often until it has reduced by half. It will continue to thicken as it cools.
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Substitutions, & Adaptations
- Different Meat - Change out the slow cooked beef for cubed chicken or pork. They are both great in this recipe. The chicken can even be left in boneless skinless breasts or thighs. Then cooked in the slow cooker.
- Reduced Sugar - You can replace the brown sugar for a monk fruit or stevia based sugar replacement. They are heat resistant for recipes that cook for long periods like this one. Do not replace the sugar 1 to 1 with sweeteners, instead opt for a ¼-⅓ replacement. So ½ brown sugar would become 2-3 tablespoons of brown sugar style sweetener.
- Vegan - Replace the teriyaki beef with young jackfruit to make this recipe vegan. Check that your brown sugar is free from animal by-products in some countries.
- Spicy - Adding a bit of chili oil to the sauce or red chili flakes to the cooking meal will give it a spice kick.
Storage and Reheating Instructions
Storage
An airtight container is always best for this gluten free slow cooker teriyaki beef recipe. When freezing the leftovers make sure the container is freezer safe.
Fridge
In the refrigerator leftovers will keep for up to 3 days. They will need to be frozen if you plan to keep them longer.
Freezer
To store this Asian slow cooker beef for up to 3 months it can be frozen. We like to freeze our leftovers in both family meal sized servings and separate individual ones, for lunches. If you prepare meals you can freeze the ingredients (except baby bok choy) in two different containers one for the optional vegetables and one for the meal basics.
Reheating
If reheating from frozen, thaw the gluten free slow cooker teriyaki beef in the fridge overnight, first. Never reheat food more than once. For this reason we recommend reheating only the amount of food or portions you will need. This way you can have it more than once if only some is reheated the first time.
Stove Top
We love to reheat gluten free slow cooker meals on the stove. It gets it hot all the way through and keeps it from drying out. The method we use is to take a medium pan and add the portions needed and add 2 tablespoons per portion to the pan.
Cover the pan with a well fitting lid and bring to a simmer over medium high heat. Cook for 5 minutes, after which remove the lid, check the internal temperature is 170 F. If so, keep the lid off and simmer 2-3 minutes or until the extra water has boiled off. Serve hot with fresh rice.
Top Tip
For larger groups this Asian slow cooker beef doubles well. Just be sure to use a big enough slow cooker. Our 6 quart slow cooker barely fits a doubled recipe. We often have to cut back on the amount of optional vegetables we use as they wouldn't fit in our slow cooker.
Equipment
- Slow Cooker - We use a 6 quart for this recipe. If you are going to double the recipe and add loads of the optional vegetables you will need a larger slow cooker.
- Whisk - a small one to combine the arrowroot starch and water into a lump free mixture.
- Small Bowl - To mix the starch slurry in before adding it to the slow cooker teriyaki beef recipe.
- Cooking Utensils- for mixing the vegetables into the teriyaki sauce.
- Knife and Cutting Board- for cutting up the beef use a separate cutting board and knife from the one for the vegetables.
How to Send This as Leftovers for Lunch
If you have been here before you'll know our favourite way to send leftovers to school is in an insulated Container with a fork. We preheat the container, check out our article about preheating insulated containers for school lunches for more info on how and why. Gluten free slow cooker meals are perfect for making quick meals that you can have leftovers for hot lunches for school the next day.
The food is heated on the stove until piping hot and over 170F. Usually it is reheated with a bit of water in a covered pan until hot, then uncovered so the water can boil off. Layer the slow cooker teriyaki beef and side dish in the container.
FAQ
Not usually. Many commercially made teriyaki sauces have wheat and gluten in their soy sauce base. If you are gluten free make sure to find one that is marked certified gluten free. Also, keep in mind that there can be other top 9 food allergens in teriyaki sauce such as soy, if those are issues for you be sure to check the labels carefully and contact manufacturers, as needed.
Yes, you can put raw beef in a slow cooker, you can also sear it before putting it in the slow cooker. If you want less fat from ground beef it is recommended to brown it first so the fat can be drained off. The biggest issue safety-wise is to make sure that the beef comes up 165 F internally before consuming.
One reason people will sear the beef or brown ground beef is to add flavour to what they are making. The browning process over high heat causes a chemical reaction that enhances flavours. This reaction is called the Maillard reaction and is responsible for the deliciousness in gravy when mead in the same pan that the meat has been seared in.
Flank steak is one of the most common teriyaki beef cuts. It is lean and affordable, a cut that can get tough if not cooked properly. You can also use stewing beef if you are slow cooking the teriyaki beef for a long time. Cheaper cuts work well, especially when marinated.
This comes down to three things, how long it was cooked for, the cut of the meat, and the type of meat used. If you are using a cut of beef that is generally tougher like flank steak or stewing beef the meat needs to be cooked slowly and long. Cooking beef too quickly too hot can cause the tissue to contract making it tough.
What To Pair With
All this gluten free slow cooker meal needs is a side to soak up the sauce when served. We love to pair it with fluffy quinoa, rice, or noodles. The noodles can be rice vermicelli, gluten free ramen, or even a gluten free pasta, it just depends on what is safe for you to eat. If you are looking for a less starchy side dish cauliflower rice is perfect with this Asian slow cooker beef.
📖 Recipe
Gluten Free Slow Cooker Teriyaki Beef
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- Slow cooker 6 Quart
- Whisk
- Small bowl
- Cooking Utensils
- Knife and Cutting Board
Ingredients
Basic Teriyaki Beef Base
- 1.5 Pounds Stewing Beef or flank steak - trimmed of fat and cut into bite sized pieces
- 1 Yellow Onion large diced
- ¼ Cup Brown Sugar packed
- 1 Cup Gluten Free Teriyaki Sauce see notes for a link to our recipe
- 1 Tablespoon Arrowroot Starch or cornstarch
- 1 Tablespoon Water
Optional Vegetables
- 2 Carrots sliced in half rings
- 2 Ribs Celery Ribs sliced at an angle and medium diced
- 12 Ounce Baby Corn (12 oz can) each piece cut in 3
- 1 Red Bell Peppers large diced
- 1 Baby Bok Choy each cut in 6 lengthways (see notes) *Mustard family
- ½ Yellow Onion in addition to the first onion
- 2 Cups Snap Peas cut in 2-3 pieces
- 1 Cup Fresh Pineapple (or 15 ounce can) diced
Instructions
- In a slow cooker place the cubed stewing beef, large diced onions, and brown sugar. Pour the gluten free teriyaki sauce over the meat and onions in the slow cooker. Stir the sauce so it combines with the brown sugar and coats all the beef and onions.1.5 Pounds Stewing Beef, 1 Yellow Onion, ¼ Cup Brown Sugar, 1 Cup Gluten Free Teriyaki Sauce
- Cook the meat and onions in the sauce for 4 hours on high or 6 hours on low in the slow cooker. Be sure to cover the slow cooker.
- With a small whisk, mix the arrowroot starch with the same amount of water to form a slurry in a small bowl. Pour the arrowroot slurry to the slow cooker and mix it well into the sauce.1 Tablespoon Arrowroot Starch, 1 Tablespoon Water
- Add the carrots, peas, onions, and red bell peppers, from the optional vegetables to the slow cooker, mix,and cover. Let it cook for 30 minutes on high or 1 hour on low in the slow cooker.2 Carrots, 1 Red Bell Peppers, 2 Cups Snap Peas, ½ Yellow Onion
- The optional vegetables that cook quicker get added now. Such as baby corn, celery, bok choy, and pineapple. The slow cooker will be very full and the cover may need to be carefully put on. Cook for another 30 minutes on high or 1 hour on low. Make the rice or quinoa after the last of the optional vegetables are put on to cook.( The bok choy is best on top as it steams and won't get slimy.)2 Ribs Celery Ribs, 12 Ounce Baby Corn, 1 Baby Bok Choy, 1 Cup Fresh Pineapple
- When the slow cooker is done cooking the meal, mix all the vegetables and meat together so they are well coated with sauce and evenly distributed and mixed. Serve the Vegetables, sauce, and meat over rice or quinoa.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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