This Slow Cooker Chinese Pulled Beef recipe brings together bold, aromatic flavors with the ease of set-it-and-forget-it cooking. Infused with ginger, garlic, soy, hoisin, and just the right kick of spice, the beef becomes incredibly tender over hours of slow simmering.
It’s perfect for busy weeknights or meal prepping ahead. Serve it over steamed rice, noodles, or stuffed in soft bao buns for a delicious Asian-inspired meal that’s both hearty and comforting. This dish captures the essence of Chinese home-style cooking with a slow-cooked twist.
Full recipe:
Ingredients:
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2.5 lbs (1.1 kg) beef brisket or chuck roast
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3 tbsp hoisin sauce
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3 tbsp soy sauce
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2 tbsp oyster sauce
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1 tbsp rice vinegar
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1 tbsp Chinese Shaoxing wine (or dry sherry)
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2 tbsp brown sugar
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1 tbsp sesame oil
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1 tbsp sriracha (adjust to taste)
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1 tsp five spice powder
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4 garlic cloves, minced
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2 inch piece of ginger, grated
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1 onion, thinly sliced
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1 cup beef stock
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2 tsp cornflour mixed with 2 tbsp cold water (slurry, optional for thickening)
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Fresh coriander, sesame seeds, and sliced green onions (for garnish)
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Steamed rice or bao buns (for serving)
Directions:
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In a medium bowl, whisk together hoisin sauce, soy sauce, oyster sauce, rice vinegar, Shaoxing wine, brown sugar, sesame oil, sriracha, five spice powder, garlic, ginger, and beef stock.
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Place the sliced onion at the bottom of your slow cooker.
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Nestle the beef into the slow cooker and pour the sauce over the top.
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Cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is very tender and can be shredded easily.
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Once cooked, remove the beef from the slow cooker and shred it using two forks.
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Optional: If you want a thicker sauce, transfer the sauce to a saucepan, bring to a simmer, and stir in the cornflour slurry. Cook for a few minutes until thickened.
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Return the shredded beef to the sauce or pour sauce over the beef.
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Serve hot, garnished with sesame seeds, green onions, and coriander. Perfect with steamed rice, noodles, or stuffed in bao buns.
Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 410 kcal | Servings: 6 servings
The Cultural Inspiration Behind the Dish
Chinese cuisine has a long tradition of slow-cooked dishes, particularly braised meats. Techniques like red cooking (slow braising in soy-based sauces) have been used for centuries to tenderize tough cuts of meat while infusing them with complex flavors. This recipe takes inspiration from those traditions and modernizes them using a slow cooker — a device that’s become indispensable in Western kitchens.
By drawing from classic flavor combinations — think soy sauce, Shaoxing wine, oyster sauce, five spice powder, and ginger — this dish pays homage to the richness and diversity of Chinese home cooking. While it’s not a traditional dish per se, it stays true to the soul of Chinese culinary philosophy: balance, depth, and harmony.
Why the Slow Cooker is a Game Changer
One of the most significant advantages of using a slow cooker is the ability to coax out maximum flavor from minimal effort. Tougher cuts of meat like brisket or chuck roast, which are often more economical, become incredibly tender after hours of slow, moist cooking.
In the case of this Chinese pulled beef, the slow cooker method allows the meat to absorb every note of the sauce — from the saltiness of soy to the sweet stickiness of hoisin and the pungent bite of garlic and ginger. It’s a one-pot method that requires little babysitting and delivers restaurant-quality results.
Moreover, the low and slow method reduces the risk of overcooking or drying out the meat. Instead of worrying about flipping, monitoring, or basting, you can walk away and return hours later to a finished, flavor-loaded dish.
Flavor Profile and Customization Options
The flavor of this dish is bold yet balanced. The sweet-savory hoisin sauce brings a sticky glaze quality, while soy sauce deepens the umami. Garlic and ginger provide aromatics and warmth, and a dash of Chinese five spice introduces complexity. For those who enjoy a kick, sriracha or chili paste can be adjusted to taste, giving it a welcome edge of heat.
Customization is easy. You can tweak the sauce to lean sweeter or saltier based on personal preference. Swap out Shaoxing wine for dry sherry if unavailable. Add extra vegetables like sliced bell peppers or bok choy in the last hour for added nutrition and texture. You can also choose between thickening the sauce with cornstarch or keeping it thin and broth-like, depending on how you plan to serve it.
For those looking to increase the umami depth even further, a splash of mushroom soy sauce or the addition of dried shiitake mushrooms during cooking can be transformative.
Versatile Serving Suggestions
This dish is highly adaptable in terms of serving. Traditionally, it’s spooned over white jasmine or sticky rice for a comforting meal. But the fun doesn’t stop there.
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Bao buns: The juicy beef pairs beautifully with fluffy bao buns, garnished with fresh cucumber, coriander, and sesame seeds.
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Noodles: Toss it with lo mein or egg noodles for a hearty, satisfying noodle bowl.
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Lettuce wraps: For a low-carb option, serve the beef in crisp lettuce cups with a drizzle of sauce.
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Sliders or tacos: Fuse cultures by using the shredded beef in Asian-inspired sliders or tacos with a slaw topping.
These serving variations make it suitable for weeknight dinners, casual entertaining, meal prep lunches, or even as a creative party dish.
Nutrition and Dietary Considerations
While this dish is undeniably rich and satisfying, it can also be made relatively healthy. By trimming visible fat from the beef and using low-sodium soy sauce, you can reduce sodium and fat content. Serve with steamed vegetables or brown rice for added fiber and nutrients.
It’s naturally dairy-free and can be made gluten-free by choosing tamari or gluten-free soy sauce and hoisin. Those with stricter dietary needs can easily modify it to fit their lifestyle without compromising on flavor.
Ideal for Meal Prep and Freezing
Slow Cooker Chinese Pulled Beef holds up beautifully as leftovers. In fact, it may taste even better the next day once the flavors have had more time to meld. It stores well in the fridge for up to four days and freezes beautifully for up to three months.
Simply reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce. This makes it a prime candidate for meal prepping — make a big batch and portion it out for the week’s lunches or dinners.
Whether you’re feeding a family or cooking solo, having this on hand ensures you’re never far from a delicious, stress-free meal.
A Crowd-Pleaser for Any Occasion
Few dishes can bridge the gap between cozy family meals and impressive dinner-party fare like this one. Its rich aroma fills the kitchen as it cooks, building anticipation for a meal that delivers on every front. The visually appealing presentation — glossy shredded beef topped with fresh herbs and sesame seeds — adds a restaurant-style touch without complicated plating.
Even picky eaters often find the sweet and savory balance irresistible. It’s one of those meals you can serve to guests or bring to a potluck and be guaranteed compliments.
Conclusion: A Flavorful Fusion of Tradition and Convenience
Slow Cooker Chinese Pulled Beef is more than just a recipe — it’s a brilliant intersection of time-honored Asian flavors and modern-day kitchen convenience. It honors traditional Chinese cooking techniques while simplifying the process for everyday life.
With a tantalizing sauce that seeps into every fiber of the meat, effortless preparation, and endless serving possibilities, this dish checks all the boxes: taste, texture, versatility, and practicality. Whether you’re a seasoned cook or just beginning your culinary journey, this recipe will quickly become one of your go-to favorites.
From weeknight dinners to weekend gatherings, this dish delivers bold flavor with minimal fuss. So go ahead — dust off that slow cooker, grab your ingredients, and get ready to impress with a meal that tastes like it took all day to make… because it did, and it was worth every slow-cooked second.