Crockpot Beijing Beef

Sweet, tangy, Beijing beef flavor without the deep-frying! This version isn’t as heavy, with tender beef, peppers, and onions coated in that sauce.

By @406_bbq

Original recipe source

Cook time: 270 minutes

Servings: 4

Ingredients

• 2.25 lb thinly sliced chuck roast
• 0 all-purpose rub
• 1 tbsp neutral oil
• 1 medium thinly sliced yellow onion
• 1 cup low-sodium beef broth
• 0.33 cup ketchup
• 3 tbsp low-sodium soy sauce
• 0.25 cup rice vinegar
• 0.25 cup packed brown sugar
• 2 tbsp hoisin sauce
• 2 tbsp sweet chili sauce
• 3 tbsp crushed garlic
• 1 tsp grated ginger
• 0.5 tsp red pepper flakes
• 1 large red bell pepper
• 1 medium diced yellow onion
• 2 tbsp cornstarch
• 2 tbsp cold water
• 0 steamed rice
• 0 oil

Instructions

1. Pat the beef dry and season lightly with your favorite all-purpose rub.
2. Heat the oil in a skillet and quickly sear the beef in small batches until browned.
3. Add the thinly sliced onion to the bottom of the crockpot, then add the beef.
4. Mix all sauce ingredients, pour over the top, and gently stir.
5. Cover and cook on LOW for 4–5 hours total, until the beef is tender.
6. With 30 minutes remaining, add the bell pepper and diced onion.
7. Mix 2 tbsp cornstarch with 2 tbsp cold water until smooth, then stir the slurry into the crockpot.
8. Cover and finish cooking until the sauce thickens and the vegetables reach your preferred tenderness.
9. Gently stir and serve over steamed rice.
10. Optional: For extra color and a little char, sauté the bell pepper and diced onion in a little oil for 4–5 minutes, then fold them in at the end instead. Still add the slurry during the final 30 minutes.