Favorite Crock Pot Teriyaki Steak

Round steak is one of the cheaper cuts in the case and one of the hardest to cook well on the stovetop. Slice it thin against the grain, let the crock pot do its low-and-slow work for six to eight hours, and those tough muscle fibers break down into something silky. The soy sauce, ginger, and crushed garlic seep deep into every slice while the cooker holds a steady simmer that no skillet can match without constant babysitting.

The trick that separates good from great here is freezing the steak for 20 minutes before cutting. A firmed-up edge lets you get clean ⅛ inch slices that drink up the marinade. Add the canned Chinese vegetables in the last 15 minutes so they keep some snap. Spoon the whole works over hot rice and let the sauce pool.

Kitchen Tips

• Stir the sauce ingredients in a bowl before pouring. Sugar settles and the ginger will clump if it hits the meat directly.
• Skip the searing step. Round steak doesn’t gain much from a quick browning and the slow cooker compensates with hours of contact heat.
• Add the vegetables late. Six hours of simmering will turn water chestnuts to mush and bamboo shoots to fiber.
• Skim the surface fat before serving if your round steak has a fat cap. The sauce will taste cleaner.

Variations

• Swap white sugar for brown sugar and add a splash of mirin for a sweeter, more authentic teriyaki glaze.
• Use boneless chicken thighs and cut cook time to 4 hours.
• Add a knob of fresh ginger and a star anise pod for a deeper, slightly five-spice profile.