Prep 10 mins
Cook 4 hrs 30 mins
This recipe is so simple & delicious.
- 1 1⁄2 lbs lean beef, cut in 1 inch cubes
- 1 (8 ounce) can crushed pineapple in juice, do not drain
- 1⁄2 cup water
- 1⁄2 cup low sodium soy sauce
- 1⁄4 cup brown sugar
- 1⁄4 teaspoon ground ginger
- 1⁄8-1⁄4 teaspoon garlic powder
- 1 tablespoon cornstarch
- white rice or brown rice, cooked
- Add the pineapple with juice, water, soy sauce, sugar, & spices to a crock-pot.
- Stir to melt the sugar then add in the beef cubes. Cover with a lid then cook on high for 4 hours.
- Mix the cornstarch with 2 tbsp of warm water then stir into the sauce. Recover & cook for another 20-30 minutes, until the sauce thickens.
- Serve over rice.
I already reviewed this but it's not showing, so I'm trying again. We really liked this recipe. I've prepared it twice now and the only thing I did differently is that I pureed the pineapple because my husband doesn't like its texture. One comment on the directions though: where it says to "melt" the sugar, it should say "dissolve." No heat is being applied and the sugar is simply dissolving into the liquid, not melting.
I hesitated to write this review but decided to because everyone in my family disliked it, not only me. I doubled the sauce and was glad I did so there was plenty to spoon over rice. After tasting the cooked pineapple, I strained the sauce and by doing so, lost some fine shreds of the beef. Despite adding cornstarch/water at the end, it did not thicken. I rated it 2 versus 1 because some of the flavor combinations will make a nice teriyaki sauce for grilled beef kabobs.
This recipe was great. I had been making another asian-style beef stew in the crock pot and it just was lacking something. After trying this recipe, I knew this is what I had been looking for! My husband loved it too, it was delicious. The cornstarch at the end gave it a nice, rich texture and really tied it all together. It was a little salty despite using low sodium soy sauce. I used a chuck roast as that was all I had, so I cooked it on low for about 6 hours as it's a tougher cut of meat. It probably came out a lot more like a beef stew-type dish than it would have if I had followed this recipe to a tee, but that was ok with me. Also, I was running low on the soy sauce so I added some teriyaki sauce (basically the same ingredients as the ones in this recipe) to make sure it didn't get dried out. Will definitely make it again!