Lately, I haven’t been eating a lot of meat. Actually, I felt better not eating meat, but I needed a little boost in iron and my Aunt Brenda brought me all this GOOD beef. You just can’t let that get freezer burn. So I decided to whip out the crock pot and get to work!
Teriyaki Beef Salad
I’m not really good with asian flavors, so I had to completely follow the recipe! Maybe I’ll build up my confidence enough to play with these ingredients a bit more.
1 lb steak or roast (I used a cube steak and it worked perfectly)
3 TBSP soy sauce
2 TBSP canola oil
2 TBSP honey (Aunt Debbie? Do you see how many times honey is coming up in my recipes? Should we write a cookbook together and sell it with your honey???)
2 TBSP finely chopped garlic
1 tsp ground ginger
2 TBSP chopped green onion (I only had a regular onion and I added 1/4 cup!)
Mix all the ingredients except the beef together. Place the roast in the crock pot, pour the mixture over top and cook on low for 8 – 10 hours or on high for 3 – 4 hours.
Cut up your favorite veggies and toss up your favorite salad.
I love bell peppers and cherry tomatoes. I’m also a fan of croutons (the garlic cheese) but I didn’t know if the flavors would mix well, so I crumbled up some Stacy’s Pita Chips.
Shred the beef when done. Place on top of your salad. Use any kind of cheese that you like, but I found shredded mozzarella worked really well. And, since I didn’t have any asian flavored dressings, I used red wine vinegar and EVOO with a little pepper.
So hopefully if you were having a problem deciding what to make for dinner you just figured it out 🙂
Update: I appealed my fine. I’ll let you know the verdict.
Also, continue working hard on your Self Love Challenge #1!!!! I’ll check in tomorrow and give you a new one. Have a wonderful day.