Transform simple ingredients into an unforgettable Asian-inspired delight. Tender beef, vibrant green beans, and hearty kidney beans meld in a luscious teriyaki sauce, all simmered to perfection and served over fluffy rice. A comforting and flavorful bowl that’s ready when you are!

Follow The Directions

01

Step

In a 5-quart slow cooker, combine the beef, stewed tomatoes (with their juices), kidney beans, pot roast seasoning mix, water, and teriyaki sauce. Stir well to ensure all ingredients are combined. (5 minutes)

02

Step

Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, or until the beef is very tender. (cook time: 4-8 hours)

03

Step

About 10 minutes before serving, use a wooden spoon to gently break up any large pieces of tomato. Stir in the drained green beans and cover to heat through. (10 minutes)

04

Step

Meanwhile, prepare the rice according to the package directions. (15 minutes)

05

Step

To serve, spoon the teriyaki beef and bean mixture over the rice in bowls. Garnish with sliced green onions, toasted sesame seeds, and a sprinkle of grated orange zest. Drizzle with reduced-sodium soy sauce to taste. (5 minutes)

For a richer flavor, sear the beef cubes in a skillet before adding them to the slow cooker.
Adjust the amount of teriyaki sauce to your preference. Taste the sauce during the last hour of cooking and add more if desired.
If you don't have pot roast seasoning, use a combination of onion powder, garlic powder, smoked paprika, and dried thyme.
Feel free to add other vegetables to the slow cooker, such as sliced carrots, mushrooms, or bell peppers.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Adolf Hettinger

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