'Church Crowd Pleaser': Just 3 ingredients. Even picky eaters stack their plates.

2 pounds beef sirloin or round steak, cut into 1-inch strips
1 cup bottled teriyaki sauce
1/2 cup brown sugar, packed

Slice the beef into 1-inch-wide strips, trimming away excess fat as you go. This helps the meat cook evenly and keeps the sauce from becoming too greasy.

In a medium bowl, whisk together the teriyaki sauce and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Place the beef strips in the bottom of a 4- to 6-quart slow cooker, spreading them out as evenly as you can.

Pour the sweet teriyaki mixture over the beef, stirring gently to coat all the strips in the sauce.

Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the beef is very tender and easy to pull apart with a fork.

Once the beef is done, give everything a good stir. Taste the sauce and, if needed, adjust by adding a splash more teriyaki sauce for saltiness or a spoonful of water if it’s thicker than you like.

Serve the sweet teriyaki beef strips hot over rice, potatoes, or noodles, spooning extra sauce over the top. Store leftovers, cooled, in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop or in the microwave.