Slow Cooker Honey Sesame Beef for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure you have all your ingredients measured and ready. Cut your beef into uniform, bite-sized pieces to ensure they cook evenly. If your slow cooker has a removable insert, set it on your workspace.

Prepare the honey soy sauce by whisking the components together in a glass measuring cup until fully combined and smooth. Clear your countertop of any unnecessary items to keep your preparation area organized, and have your serving plates ready near the slow cooker.

Instructions

Preparation and layering

1. 1Prepare the slow cooker
   Place the beef pieces into the bottom of the slow cooker insert. Ensure the meat is spread out in an even layer to allow for consistent cooking throughout the process.
   Look for Beef is arranged in the bottom of the cooker.
   Tip Using a lean cut of beef will result in a less greasy final sauce.

The beef should be arranged in a single, even layer at the bottom of the slow cooker insert. Ensure the garlic and sesame seeds are distributed evenly over the top of the meat. Verify that your slow cooker is plugged into a grounded outlet and that the lid is clean and ready to be placed on top to seal in the moisture and heat.

Slow cooking process

2. 2Add aromatics and sauce
   Scatter the toasted sesame seeds over the beef. Add the minced garlic on top, then pour the honey soy sauce evenly over all the ingredients to ensure everything is well coated.
   Look for All ingredients are added to the pot.
   Tip Do not stir the ingredients at this stage; let them meld during the slow cooking process.

During the cooking phase, the slow cooker should remain sealed. You may notice a savory, aromatic scent filling the kitchen as the garlic and soy sauce begin to infuse the beef.

There is no need to stir or check the contents during this time, as the steady, low-intensity heat is doing the work of tenderizing the meat and developing the flavors of the honey soy glaze.

Final resting and serving

3. 3Cook and serve
   Cover the slow cooker and cook on high for 4 hours. Once cooked, check that the beef reaches an internal temperature of 145°F (63°C). Let the beef rest for 5 minutes before serving on a plate.
   Look for Beef is tender and sauce is glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The sauce will thicken as it sits for a few minutes after cooking.

At the end of the four-hour cycle, the beef should be dark, glossy, and very tender. Check the internal temperature to confirm it has reached 145°F (63°C). Let the dish rest for at least 5 minutes before serving; this allows the sauce to settle and the meat to reabsorb some of its juices, ensuring the best possible texture and flavor for every serving.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as each time you open the slow cooker, heat escapes and the cooking time increases. Do not overload the slow cooker, as this can prevent even heat distribution and lead to unevenly cooked beef.

Ensure you do not add too much liquid; the juices released by the beef will contribute to the total sauce volume, and starting with too much liquid can result in a thin, watery sauce that lacks intensity.

How to tell it’s done

The beef is done when it is fork-tender and pulls apart easily with minimal pressure. Use a digital meat thermometer to ensure the thickest piece of beef reaches an internal temperature of at least 145°F (63°C).

The sauce should be glossy and thickened enough to coat the back of a spoon. If the meat still feels resistant to a fork, continue cooking for an additional thirty minutes, as cooking times can vary slightly depending on the specific model of your slow cooker.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest