Crock-Pot Sweet & Sour Beef

This sweet and sour beef slow cooker recipe has revolutionized my weeknight dinner routine, offering all the flavors of Chinese takeout without the delivery fees or excessive packaging. The tender beef simmered in tangy sweet and sour sauce creates a restaurant-quality meal that's become a staple in my home.

I discovered this recipe during a particularly hectic month when our family calendar was overflowing with activities. Now, whenever I make this, my kitchen fills with that unmistakable sweet and tangy aroma that has my family gathering around the table without being called twice.

Ingredients

• 2 pounds Pre-Cut Beef Stir Fry Meat: perfect for slow cooking as it becomes tender after hours of gentle heat
• 10-12 ounces Bottled Sweet & Sour Sauce: the convenience factor here is worth its weight in gold
• 1 cup Carrots: shredded to melt into the sauce providing natural sweetness
• 2 tablespoons Onion: yellow, shredded and squeezed dry prevents excess moisture
• 4 cups Cooked Rice: for serving provides the perfect base to soak up the delicious sauce
• 16 ounces Frozen Stir Fry Vegetables: adds color, nutrition, and completes the takeout experience

Step-by-Step Instructions

Combine Ingredients:

Place beef, shredded carrots, and squeezed-dry onions in your 6-quart slow cooker. Pour the sweet and sour sauce over everything and gently mix until all pieces are coated. This initial coating ensures every bite of beef will be flavored throughout the cooking process.

Slow Cook:

Cover with the lid and set your slow cooker to LOW for 6 to 8 hours. The longer cooking time allows the beef to become incredibly tender while the flavors meld together. Your house will start to fill with mouthwatering aromas about halfway through cooking.

Prepare Rice:

Approximately 30 minutes before serving, start cooking your rice according to package directions either on the stovetop or in a rice cooker. Perfect rice takes about 20 minutes, giving you just enough time to prepare the vegetables.

Cook Vegetables:

Follow the package directions to prepare your frozen stir-fry vegetables. I typically prefer the stovetop method for better texture, but microwave works in a pinch when you're short on time. The vegetables should remain slightly crisp to contrast with the tender beef.

Serve:

Portion rice into bowls, top with the sweet and sour beef mixture, and add the colorful stir-fried vegetables. The sauce will naturally coat everything, creating a cohesive and satisfying meal that rivals your favorite Chinese restaurant.

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The bottled sweet and sour sauce is truly the secret ingredient here. While you could certainly make your own, I've tried both ways and honestly can't justify the extra effort when the bottled version creates such delicious results. I keep a couple bottles in my pantry at all times for this very recipe.

Make It A Freezer Meal

This recipe excels as a freezer meal option, saving you even more time on busy weeknights. Simply combine the beef, carrots, onions, and sauce in a freezer bag, remove excess air, and freeze flat. When ready to cook, thaw overnight in the refrigerator or quickly in cool water, then transfer to your slow cooker. The cooking time increases slightly to 7-9 hours on LOW from the partially thawed state, but the results are just as delicious.

Customization Options

While the recipe is perfect as written, you can easily customize it to suit your tastes. Add a tablespoon of minced ginger or garlic for more depth, increase the vegetables for a more nutritious meal, or substitute chicken thighs for the beef if preferred. For spice lovers, a teaspoon of sriracha or red pepper flakes adds a pleasant heat that balances the sweetness.

Serving Suggestions

This sweet and sour beef works beautifully with various sides beyond rice. Try serving it over cauliflower rice for a lower-carb option, or with quick-cooking rice noodles for a different texture. For a complete spread, pair with homemade crab rangoons or egg rolls from the freezer section. A sprinkle of sesame seeds and sliced green onions on top elevates the presentation for guests.

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Frequently Asked Questions

→ Can I use chicken instead of beef in this dish?

Yes, you can substitute chicken for the beef. Adjust the cooking time to ensure the chicken is tender and fully cooked.

→ What vegetables work well with this dish?

You can use any stir-fry vegetables such as bell peppers, broccoli, snap peas, or baby corn. Use fresh or frozen based on your preference.

→ How can I make this dish spicier?

Add a teaspoon of crushed red pepper flakes or mix in some sriracha sauce to the sweet & sour sauce for a spicy kick.

→ Can I cook this on high heat instead of low?

Yes, you can cook it on high for 3 to 4 hours instead of low for 6 to 8 hours. Adjust based on your slow cooker’s settings.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

→ Is it necessary to pre-cook the rice and vegetables?

Yes, the rice and stir-fry vegetables should be cooked separately and added when serving for optimal texture and flavor.