Dinner · Part 3 of 3: Tips & recipe card

Crockpot Sriracha Honey Beef Tips for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Name: Crockpot Sriracha Honey Beef Tips for an Easy Weeknight Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb beef stew chunks; 2 cups red pepper strips; 1 tsp ground ginger; 1 cup sriracha honey sauce

By Clara Weller · Oct 12, 2026

A bowl of Crockpot Sriracha Honey Beef Tips with peppers and a thick glaze.

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

To add an extra layer of flavor, consider briefly searing the beef chunks in a hot skillet with a small amount of oil before adding them to the slow cooker.

This Maillard reaction adds a deep, savory foundation that complements the sweetness of the honey. If you choose to do this, ensure the beef is patted very dry to get the best sear, and do not crowd the pan, working in batches if necessary.

If you find the sauce is a bit too spicy for your taste, adding a splash of rice vinegar or a squeeze of fresh lime juice at the very end can help brighten the flavors and cut through the heat.

These acidic additions act as a flavor balancer, lifting the heavy, sweet notes of the honey and providing a clean finish to each bite. Serve this alongside steamed jasmine rice or quinoa to soak up the extra sauce.

Variations

Garlic Infused Beef: Add three cloves of minced garlic along with the ginger to increase the savory depth. The garlic will mellow out during the long cooking time, providing a rounded flavor profile that pairs beautifully with the honey.
Vegetable Medley: Incorporate bite-sized broccoli florets or snap peas during the final 30 minutes of cooking. This adds a fresh, crisp texture and vibrant color, turning the dish into a more complete meal with added vegetable variety.

Storage and make-ahead

Fridge: Keep in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat or in the microwave until the beef is heated through to 165°F (74°C).

Transfer any leftovers to an airtight container once they have cooled to room temperature, which should take no longer than two hours. Place the container in the refrigerator immediately.

The flavors often improve the next day as the sauce continues to meld with the beef. Ensure you do not leave the cooked food out on the counter for longer than two hours to maintain food safety standards.

This dish is perfect for making ahead. You can prepare the entire assembly in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking. When ready, simply place the insert into the base and add 30 to 45 minutes to the total cooking time to account for the cold starting temperature. This makes it a fantastic option for hosting or busy weekends.

Serving ideas

Serve these beef tips hot, directly from the slow cooker or transferred to a warmed serving bowl. The sauce is the highlight, so be sure to spoon plenty of it over the beef chunks. A garnish of sliced scallions or toasted sesame seeds can add a nice crunch and fresh color to the final presentation, though these are entirely optional and not required for the dish to be complete.

Pair this meal with a side that can absorb the delicious sriracha honey glaze. Steamed white rice, buttery mashed potatoes, or even roasted root vegetables are excellent choices.

If you prefer a lighter side, a crisp cucumber salad with a light vinaigrette provides a cooling contrast to the spicy, sweet beef. Ensure you have plenty of sauce available for drizzling over your chosen side dish.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, while beef stew meat is standard, you can use chuck roast or even bottom round. The key is to ensure the meat is cut into uniform, bite-sized pieces so it cooks evenly. Avoid very lean cuts like sirloin, as they can become tough and dry during the long slow-cooking process.

Why does the sauce seem thin after cooking?

Slow cookers trap moisture, which can sometimes result in a thinner sauce than expected. If you prefer a thicker glaze, remove the lid for the final 30 minutes of cooking, or whisk in a small amount of cornstarch slurry and cook on high for an additional 10 minutes until the sauce reaches your desired consistency.

Can this recipe be prepared in an Instant Pot?

Yes, this can be adapted for a pressure cooker. Follow the same layering instructions, but cook on the high-pressure setting for 35 minutes, followed by a natural release of 15 minutes. Ensure the beef is tender before serving, and reduce the sauce on the sauté setting if it is too thin after cooking.

Recipe card

Crockpot Sriracha Honey Beef Tips for an Easy Weeknight Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

2 lb beef stew chunks
2 cups red pepper strips
1 tsp ground ginger
1 cup sriracha honey sauce

Instructions

Place the beef stew chunks into the bottom of the slow cooker insert. Ensure the beef is distributed in a relatively even layer to allow for consistent heat distribution during the long cooking process.
Scatter the red pepper strips over the beef. Sprinkle the ground ginger evenly across the top, then pour the sriracha honey sauce over all the ingredients. Do not stir at this stage to keep the sauce concentrated.
Cover the slow cooker with its lid. Cook on the low setting for 6 hours. This slow, low-temperature cooking allows the collagen in the beef to break down, resulting in a tender texture that pulls apart easily.
Ensure the beef has reached a safe internal temperature of 145°F (63°C). Once cooked, let the meat rest for 5 minutes before serving to allow the juices to redistribute throughout the beef chunks.

Contains: soy

Estimated nutrition per serving

Calories: 420
Protein: 32.5 g
Carbohydrates: 28 g
Fat: 19.5 g
Fiber: 1.2 g
Sugar: 22 g
Sodium: 650 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.