Slow Cooker Asian Beef: Get Fall-Apart Tender, Flavorful Pulled Beef in Your Crockpot
Imagine coming home to the incredible aroma of a delicious meal that practically cooked itself. That’s exactly what you get with this amazing slow cooker Asian beef recipe! It’s unbelievably easy to make, requiring just about 10 minutes of active prep time before your slow cooker takes over. The magic happens during the long, slow cooking process, where the beef transforms into incredibly tender, fall-apart perfection, soaking up every nuance of a rich and flavorful Asian-inspired sauce. This dish offers all the deep, savory flavors of your favorite Chinese takeout, but with the convenience and comfort of a homemade meal. Serve it on a soft sandwich roll, alongside a mound of fluffy rice, or with some crisp stir-fried vegetables, and you’ve got a truly satisfying main course that’s sure to impress!

Discovering Slow Cooker Asian Pulled Beef
This crockpot Asian beef is an incredibly simple yet profoundly flavorful recipe for an Asian-style pulled beef. You might be familiar with “Pulled Pork,” the popular shredded meat dish often enjoyed on sandwiches or with fries. Think of this as its equally delicious beef counterpart! Beyond “Pulled Beef,” it’s also commonly referred to as “shredded beef,” highlighting its beautifully tender texture achieved through low and slow cooking.
While many pulled beef recipes lean towards an American barbecue style, drenched in smoky BBQ sauce, there’s a world of other exciting variations. For instance, in Mexican cuisine, shredded beef is seasoned with a blend of vibrant spices and served generously in burritos, tacos, or enchiladas. In Korea, you’ll find “Yukgaejang,” a hearty and delicious meal soup featuring either pulled beef or pulled chicken, brimming with rich, warming flavors. This particular recipe takes inspiration from traditional Asian culinary techniques and ingredients, delivering a taste experience that is both unique and deeply satisfying.
A Symphony of Asian Flavors
The variant we’re exploring in this recipe boasts an exquisite balance of authentic Asian flavors. The sauce is a harmonious blend of sweet, tangy, savory, and a touch of spicy, creating a complex profile that coats the tender beef perfectly. This makes it an incredibly versatile dish, delicious with classic accompaniments like steamed white or brown rice, stir-fried vegetables, crisp steamed broccoli florets, or even a refreshing side salad. The contrast of the rich beef with fresh, vibrant sides is simply delightful.
I recently prepared this dish for my family, and it instantly became a new favorite. The sauce was so incredibly flavorful, and the beef was melt-in-your-mouth tender. My entire family, especially the kids, couldn’t get enough and kept asking for second helpings! It’s a true testament to how satisfying and enjoyable this recipe is, quickly earning its spot as one of our top Asian beef recipes. If you’re a fan of Asian-inspired slow cooker meals, you absolutely must try this. And for another fantastic option, consider this Slow Cooker Mongolian Beef Recipe. With these simple and flavorful recipes, you’ll find yourself skipping the Chinese takeout and enjoying gourmet meals right at home!
Essential Ingredients for Your Crockpot Asian Braised Beef
To create this magnificent slow cooker Asian beef, you’ll need a selection of simple yet powerful ingredients. Each component plays a crucial role in building the layered flavors of the sauce and ensuring the beef reaches ultimate tenderness. You’ll find the precise quantities detailed in the recipe card located at the bottom of this article.

- Oil: A neutral vegetable oil is ideal for this recipe. It’s used for sautéing the aromatics without overpowering the delicate Asian flavors.
- Onion: Yellow onion provides a wonderful foundational sweetness and aromatic depth to the sauce. For a slightly sharper, more pungent flavor, you could consider substituting with shallots.
- Garlic: Freshly squeezed or minced garlic is essential for its pungent, aromatic qualities, which are a hallmark of Asian cuisine and enhance the overall savory profile of the sauce.
- Tamarind Paste: This unique fruit pulp offers a distinctive sour and slightly sweet taste, acting as a natural tenderizer for the meat, much like vinegar or lemon juice. If tamarind paste is unavailable, you can substitute it with a tablespoon of lemon juice combined with a pinch of brown sugar to achieve a similar balance of tartness and sweetness.
- Chili Paste: In Dutch/Indonesian cooking, *sambal badjak* or *sambal oelek* are popular choices for providing a spicy kick. However, you can easily adapt this to your preference with other chili-based sauces such as buffalo sauce, adobo sauce, chipotle peppers, or sriracha. For a dry spice alternative, use ¼ teaspoon each of chili powder and cayenne pepper. Adjust the amount to control the heat level you desire.
- Brown Sugar: This ingredient is key to balancing the savory and tangy elements, providing sweetness and contributing a lovely caramel depth to the sauce, which is characteristic of many Asian braises.
- Worcestershire Sauce: A fermented liquid brown sauce that imparts a tangy, savory, and umami-rich flavor. Be aware that traditional Worcestershire sauce contains anchovies, so if you have dietary restrictions, opt for a vegan version or omit it if necessary.
- Kecap Manis: This sweet soy sauce, often *Kecap Medja* or *Kecap Manis*, is crucial for its distinctive sweet and slightly syrupy flavor. It’s a foundational ingredient in many Indonesian dishes. If you only have regular light or dark soy sauce, you can create a similar sweet profile by adding two tablespoons of honey or maple syrup to ⅓ cup (80 ml) of your regular soy sauce.
- Sweet Chili Sauce: This sauce adds another layer of sweetness along with a gentle warmth, enhancing the complexity of the Asian flavors. If you prefer your slow cooker meals extra spicy, feel free to add a sliced fresh red pepper to the mix.
- Beef Stock: Use a high-quality homemade beef broth for the best flavor, or easily prepare it from beef bouillon cubes dissolved in hot water. The stock forms the liquid base of the braise, infusing the meat with flavor.
- Beef: Boneless chuck roast is highly recommended for this recipe due to its marbling and ability to become incredibly tender when slow-cooked. Other suitable cuts include a round roast (top or bottom), flank steak, or tri-tip roast. These cuts require a significant amount of stewing time, which allows them to fully absorb all the delicious flavors from the sauce and break down into wonderfully tender, shreddable pieces.
Effortless Preparation: How to Make Asian Slow Cooker Beef
Preparing this incredibly flavorful Asian Slow Cooker Beef is straightforward, thanks to the magic of slow cooking. The initial steps involve building the rich sauce, after which your slow cooker does all the hard work. You can find a comprehensive, printable recipe with a detailed step-by-step description in the recipe card section at the bottom of this blog post.

- Sauté Aromatics and Build Flavor: Begin by heating the oil in a skillet over medium heat. Add the finely chopped onion and tomato paste, frying for a couple of minutes until the onion softens. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create the Flavorful Sauce: Next, add the tamarind paste, chili paste (sambal), brown sugar, Worcestershire sauce, kecap manis, and sweet chili sauce to the skillet. Stir these ingredients thoroughly, allowing them to simmer gently until the sauce slightly thickens. This initial step helps to deepen the flavors before they go into the slow cooker.
- Combine in Slow Cooker: Carefully transfer the rich sauce mixture from the skillet into your slow cooker. Add the beef stock and the cubed chuck roast (or your chosen beef cut). Stir everything together well, ensuring the beef is nicely coated in the sauce.
- Slow Cook to Perfection: Secure the lid on your slow cooker, set it to the ‘Low’ setting, and let it cook for 6 to 8 hours. This extended cooking time is essential for the beef to break down and become incredibly tender, absorbing all the wonderful Asian flavors.
- Shred the Beef: Once the cooking time is complete and the beef is fork-tender, remove it from the slow cooker (or carefully shred it directly in the pot). Using two forks, easily pull the beef apart into shredded pieces. The meat should practically fall apart with minimal effort.
- Serve and Garnish: Your flavorful pulled Asian beef is now ready to be served! For an extra touch of visual appeal and fresh flavor, consider garnishing it with thinly sliced green onions and a sprinkle of sesame seeds. These garnishes are entirely optional but add a lovely finish.
Expert Tips for the Best Slow Cooker Asian Beef
To ensure your Slow Cooker Asian Beef turns out perfect every time, consider these helpful tips:
- Browning the Meat (Optional but Recommended): While many crockpot recipes suggest browning the meat before adding it, it’s not strictly necessary for this particular dish. With the abundance of potent Asian flavors we’re adding, the subtle difference from browning the beef won’t significantly impact the final taste. However, if you have an extra 5-10 minutes and desire that extra layer of caramelized, savory depth, a quick sear on all sides of the beef cubes before adding them to the slow cooker can certainly enhance the flavor profile.
- Slow Cooker Setting and Time: For the most tender and flavorful results, set your slow cooker to the ‘Low’ setting and allow the meat to cook for a duration of 6 to 8 hours. This longer, gentler cooking period ensures that the tough connective tissues in the beef break down completely, resulting in melt-in-your-mouth tenderness. If you’re short on time, you can set the slow cooker to ‘High,’ in which case the beef will typically be ready in 4 to 6 hours. However, ‘Low’ and slow generally yields superior texture.
- Versatile Serving Suggestions: This Asian pulled beef is incredibly versatile! Beyond serving it on a delicious sandwich with crisp fries, its Asian-inspired flavors make it a perfect companion to various other dishes. Enjoy it with a bowl of warm white rice, healthier brown rice, or comforting Udon noodles. For a refreshing contrast, pair it with a light and tangy cucumber salad with garlic and pepper, or a simple side of steamed greens like bok choy or broccoli.
- Make-Ahead and Storage: This recipe is fantastic for meal prepping! Once cooked, the pulled beef can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Adjusting Spice Levels: The chili paste provides a customizable heat. If you love spicy food, don’t hesitate to add an extra teaspoon or two. If you prefer a milder flavor, start with a smaller amount and taste the sauce before adding the beef. You can always add a dash of sriracha or chili flakes at the table if someone desires more heat.

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📖 Recipe
RECIPE CARD

Andréa
Pin Recipe
Equipment
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slow cooker
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Chef’s knife
-
frying pan
Ingredients
- 2 tablespoons oil
- 1 onion, chopped finely
- 2 tablespoons tomato paste
- 2 cloves garlic, squeezed
- 1 teaspoon tamarind paste
- 1 teaspoon chili paste, sambal badjak or Oelek
- 4 tablespoon dark brown sugar
- ½ teaspoon Worcestershire sauce
- 1 tablespoon kecap Medja, or Kecap Manis
- 2 tablespoons sweet chili sauce
- â…” cup beef stock
- 2 pounds chuck roast, sliced in cubes of 1 x 1 inch (2 x 2 cm)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Heat the oil in the frying pan and fry the onion with the tomato paste for 2 minutes.2 tablespoons oil, 1 onion, 2 tablespoons tomato paste
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Add the garlic and stir-fry for 30 seconds.2 cloves garlic
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Add the tamarind paste, chili paste, brown sugar, Worcestershire sauce, kecap, and chili sauce, and stir everything well. Cook over medium heat until slightly thickened.1 teaspoon tamarind paste, 1 teaspoon chili paste, 4 tablespoon dark brown sugar, ½ teaspoon Worcestershire sauce, 1 tablespoon kecap Medja, 2 tablespoons sweet chili sauce
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Place the contents of the skillet in the slow cooker. Also, add the beef stock and the meat.â…” cup beef stock, 2 pounds chuck roast
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Turn the slow cooker on low and cook the meat for 6 to 8 hours.
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Pull the meat apart with two forks to get small pieces of meat (the pulled beef).
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Serve.
Notes
2. Kecap – Use or for this recipe. This gives a delicious, sweet taste to the soy chicken. If you only have light soy sauce but still want a sweet taste. Then add two tablespoons of honey to â…“ cup (80 ml) of soy sauce.
3. Slow cooker setting and time – Set the slow cooker to low heat and let the meat cook for 6 to 8 hours. If you set the slow cooker to high heat, the beef will be ready in 4 – 6 hours.
4. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ – â…“ cup (50 to 100 ml) of extra liquid.
5. Serve with – This is delicious with a sandwich and fries. And because you use Asian ingredients here, this is also delicious with cooked white rice, brown rice, or Udon noodles and a cucumber salad.
6. – Storage
- Refrigerator – Cool the pulled beef quickly. You can keep the stew covered in the fridge for up to two days.
- Freezer – Allow the meat to cool rapidly and place it in an airtight freezer box or bag and freeze. This keeps it good for up to 3 months. Then, let thaw in the refrigerator.
- Reheat – Heat the pulled beef over medium heat while stirring until hot.
7. – The nutritional values shown are per person, without side dishes.
Nutrition
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