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Sirloin tip steaks slow cooked to perfection in a tasty teriyaki sauce. The family will beg for seconds on this!
This is one of the tastiest slow cooker meals I have ever made! Not only is this melt-in-your-mouth delicious, but it’s easy peasy too!
I couldn’t resist a fantastic sale my store had on sirloin tip roasts or steak last week. This is a very flavorful cut and is used a lot in stir fries. You can also eat it like a steak if you like it cooked rare or medium rare. From what I read on this cut, it will begin to get tough if it’s cooked beyond medium and since I now prefer my meat well done and my teeth aren’t in the greatest condition (fyi when I am through with all my dental work, I’m insuring my mouth with Lloyd’s of London LOL), I figured I’d pass on eating it as steak. So I decided to use my slow cooker.
Giving the dish an Asian flair seemed good so I cooked it in a simple homemade teriyaki sauce. If you don’t want to bother with that, then the pre-made bottled stuff will work just as well.
As for the mushrooms, I mixed the standard white kind with baby bellas. Yes, mushrooms were on sale too!! But this meal would be just as tasty if you leave them out if you can’t stand them.
I served this with plain steamed jasmine rice and it was totally yummy, but this would also work served over mashed potatoes or noodles.
Slow Cooker Teriyaki Sirloin Tip Steaks
- 2 lbs sirloin tip steaks see NOTES
- 2 cloves garlic minced
- 1/4 cup chopped onion
- 8 oz fresh mushrooms cut in half
- 2 tbs oil
- 1/2 cup soy sauce I used low-sodium
- 1/4 cup brown sugar
- 2 tbs dry wine white or red
- 3 tbs cornstarch
- 1/4 cup water
- Heat 1 tbs of oil in a large heavy skillet. Brown steaks on each side. Place in a 4-6 quart slow cooker.
- Add the remaining 1 tbs of oil to the same skillet and saute the onion, garlic and mushrooms for about 5 minutes over medium heat.
- Mix all the sauce ingredients in a small bowl and add to the skillet with the onions, garlic and mushrooms, scraping up all the browned bits from the bottom of the pan (called deglazing).
- Pour entire contents of the pan into the slow cooker.
- Cover and cook on low 6-8 hours, high 4-6 hours (see NOTES)
- Remove meat from the slow cooker and turn to high (if you cooked on low heat)
- Mix the cornstarch and water and whisk into pan juices. Cook for 15 minutes.
- Add meat back to the crock pot and coat with the sauce.
- Serve over rice, mashed potatoes or noodles