Slow-Cooker Teriyaki Beef and Vegetables

Gluten Free
Dairy Free
Very Healthy
Popular
Health score
75%
Slow-Cooker Teriyaki Beef and Vegetables
400 min.
6
421kcal

Suggestions


Are you ready to elevate your dinner game with a dish that's not only delicious but also incredibly healthy? Introducing our Slow-Cooker Teriyaki Beef and Vegetables! This mouthwatering recipe combines tender beef round steak with a colorful medley of broccoli, carrots, and cauliflower, all enveloped in a rich, savory teriyaki sauce. Perfect for busy weeknights, this dish requires minimal prep time and lets your slow cooker do all the work, allowing you to enjoy a flavorful meal without the hassle.

What makes this recipe even more appealing is its health-conscious profile. With a health score of 75, it's gluten-free, dairy-free, and packed with nutrients, making it a fantastic choice for those looking to maintain a balanced diet. Each serving contains just 421 calories, so you can indulge without the guilt. Plus, it's a popular favorite among families, ensuring that even the pickiest eaters will be satisfied.

Imagine coming home to the enticing aroma of teriyaki beef wafting through your kitchen, ready to be served over fluffy, perfectly cooked rice. This dish is not just a meal; it's an experience that brings everyone together at the dinner table. So grab your slow cooker and get ready to impress your family and friends with this delightful, wholesome dish that’s sure to become a staple in your home!

Ingredients

  • 0.3 cup apple juice dry
  • 1.5 lb round steak trimmed of fat cut into thin bite-size strips
  • lb broccoli frozen thawed
  • tablespoons brown sugar packed
  • oz water chestnuts drained sliced canned
  • tablespoons cornstarch 
  • clove garlic finely chopped
  • teaspoon ground ginger 
  • 1.5 cups rice long-grain white uncooked
  • 0.3 cup soya sauce 
  • 0.3 cup water 
  • cups water 

Equipment

  • bowl
  • slow cooker

Directions

  1. In 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts.
  2. Cover; cook on Low heat setting about 6 hours.
  3. About 30 minutes before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables.
  4. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender. Meanwhile, cook rice in 3 cups water as directed on package.
  5. Serve beef mixture over rice.

Nutrition Facts

Calories421kcal
Protein31.46%
Fat13.13%
Carbs55.41%

Properties

Glycemic Index
29.82
Glycemic Load
23.82
Inflammation Score
-7
Nutrition Score
29.309565492298%

Flavonoids

Catechin
0.13mg
Epicatechin
0.49mg
Luteolin
0.6mg
Kaempferol
5.93mg
Myricetin
0.05mg
Quercetin
2.53mg

Nutrients percent of daily need

Calories:420.53kcal
21.03%
Fat:6.08g
9.35%
Saturated Fat:2.05g
12.8%
Carbohydrates:57.72g
19.24%
Net Carbohydrates:53.5g
19.46%
Sugar:7.85g
8.72%
Cholesterol:71.44mg
23.81%
Sodium:644.77mg
28.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.78g
65.56%
Vitamin C:68.44mg
82.96%
Vitamin K:78.64µg
74.9%
Selenium:42.19µg
60.27%
Vitamin B6:1.09mg
54.41%
Vitamin B3:9.69mg
48.45%
Manganese:0.92mg
45.9%
Zinc:5.98mg
39.86%
Phosphorus:381.29mg
38.13%
Vitamin B12:2.14µg
35.72%
Iron:4.2mg
23.32%
Potassium:803.53mg
22.96%
Vitamin B2:0.33mg
19.29%
Vitamin B5:1.8mg
18.02%
Folate:71.31µg
17.83%
Copper:0.35mg
17.67%
Fiber:4.22g
16.88%
Magnesium:65.75mg
16.44%
Vitamin B1:0.21mg
13.95%
Vitamin A:471.23IU
9.42%
Vitamin E:1.28mg
8.51%
Calcium:84.69mg
8.47%