Nutrition Month Featured Recipe: Slow Cooker Asian Beef

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Nutrition Month Featured Recipe: Slow Cooker Asian Beef

  • 2 lbs flank steak, trim excess fat and slice into one-inch pieces (against the grain), you can also buy packages of beef cut in “stir fry” strips
  • 1 tbsp all purpose flour
  • 1/3 cup low sodium soy sauce
  • 1 tbsp grated ginger *
  • 1 tbsp maple syrup or honey
  • 1 tbsp rice wine vinegar or rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp grapeseed oil
  • 2 cups brown rice or quinoa, cooked **
  • Shredded carrots, red cabbage, julienne cucumbers and chopped green onions for serving

  1. Add flour and beef to a large resealable plastic bag (e.g. Ziploc) and shake to combine until flour equally coats beef.

  2. Put beef in slow cooker

  3. In a medium bowl, whisk together soy sauce, ginger, honey/maple syrup, vinegar, garlic and oil.

  4. Pour over beef.

  5. Cover and cook on high for 3.5 hours.

  6. Once done turn slow cooker off and let rest for 30 minutes.

  7. Serve immediately with rice (or quinoa) and top with carrots, cabbage, cucumbers and green onions.

  8. Top with additional sauce and sesame seeds if desired.

*Kitchen Hack: Peeling ginger with a teaspoon is a lot easier and less wasteful than using a knife.

**HEALTHY ALTERNATIVE:

Instead of using brown rice or quinoa try making cauliflower rice or combining half quinoa or brown rice with half cauliflower rice.

HEALTHY ADDITION:

Add kale or a leaf of your choice on top of the rice for an added green!

Adapted from http://momtomomnutrition.com/food-and-recipes/slow-cooker-asian-beef/

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