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Slow Cooker Teriyaki Sirloin Tip Steaks
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| INGREDIENTS: | |
| 2 lbs | sirloin tip steaks, (see NOTES) |
| 2 cloves | garlic, minced |
| ¼ cup | chopped onion |
| 8 oz | fresh mushrooms cut in half |
| 2 tbs | oil |
| Sauce: | |
| ½ cup | soy sauce,, (I used low-sodium) |
| ¼ cup | brown sugar |
| 2 tbs | dry wine,, (white or red) |
| Thickening: | |
| 3 tbs | cornstarch |
| ¼ cup | water |
INSTRUCTIONS:
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
NOTES:
Sirloin tip steaks are generally large. I cut each one I used into 4 serving-sized pieces before cooking.
All slow cookers cook differently, so checking for doneness at minimum cook times is suggested. I cooked this in my Ninja 4-in-1 and a Ninja cooks a bit faster than a traditional slow cooker--mine was done in 5 hours set on low (slow cooker setting)
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