Teriyaki style Shredded Beef

Here you have another great recipe in the slow cooker “Teriyaki Shredded Beef!”

  • 4-6 lbs  boneless chuck steak (beef)
  • 1 large onion cut in chunks
  • 1 tsp ground ginger
  • 2 large garlic cloves
  • ¼ cup soy sauce
  • 1 tbsp brown sugar
  • ¼ cup Japanese Sake
  • ¼ cup pineapple juice
  • +salt
  • +black pepper

Season the beef with salt and pepper on all sides. Set aside for a minute.

In a bowl combined the sake with the pineapple juice, the soy sauce, sugar and ginger, stir well and set aside.

Cook in the Slow Cooker:
Place the beef in the slow cooker, top it with one large onion cut in chucks, and two large garlic cloves, pour the soy sauce mixture all over the beef, cover and cook in the slow cooker on high  for 4 ½ hours.

After 4 ½ hours the meat should be really tender, remove it from the  slow cooker and shred it. 
After you shred it, place it back in the slow cooker and continue to cook for another 30 minutes.

Then serve it. I served it with a pasta salad and with the hawaiian buns you saw on my last video.

Cook on the stove.
Place the beef in a large skillet or saucepan, cook on high for 3 minutes on each side, then reduce the heat and add in one onion cut in chunks and two garlic cloves also add in the soy sauce mixture, cover and cook on very low heat for 2 hours or until the beef is really tender.

Cook in the Oven:
Preheat the oven to 350ºF
Place the beef in a baking dish, top it with the onion and garlic, pour in the soy sauce mixture, cover it with aluminum foil and bake at 350ºF for one hour or until the meat is really tender.