This Slow Cooker Sweet and Spicy Beef is full of flavor and makes the perfect protein for lettuce wraps, rice bowls, and Asian inspired tacos.
Lately I have been slightly obsessed with all things sweet and spicy. On a daily basis, this means I am eating tons of Mexican style fruit cocktails with chili powder and all kinds of Mexican candy. The dried fruit with chili powder gets me pretty much every time. I have also been making lots of Asian dishes that contain chili paste, soy sauce, and sugar (or honey) since the combination of sweet, salty, and spicy is pretty much unbeatable.
One of my favorite ways to enjoy this flavor profile is using the slow cooker since the meat is able to really soak up all the flavors. Usually I make this with chicken, but I love making it with beef as well. The richness of the beef really works with this kind of sauce. I like to serve it with some quick pickled vegetables. All you have to do is combine rice vinegar and some sugar and add your veggies. Then after a few hours in the fridge, you have some delicious picked vegetables.
Slow Cooker Sweet and Spicy Beef
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- 2 lbs. lean beef eye round roast
- 1/3 cup low sodium soy sauce (GF if needed)
- 1/4 cup brown sugar (or honey or agave)
- 1/4 cup Asian garlic chili paste
- 2 U garlic cloves, minced
- 1 tbsp. ginger, minced
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Stir together the soy sauce, brown sugar, chili garlic paste, garlic, and ginger in the bottom of the slow cooker. Cut the beef into chunks. Add the beef and stir to coat completely.
Cook on low for 8 hours or until beef is fully cooked. Shred using two forks.
Optional but highly recommended: Add the liquid from the slow cooker into a small sauce pan. Bring to a boil and boil for 8-10 minutes until it reduces by half and thickens. Toss beef in this sauce or drizzle on top.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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