CrockPot Thai Steak Salad
Throw stew beef in a slow cooker for a few hours to get tender sliced beef for an easy Thai-inspired steak salad.
Foto: The Food Charlatan — The Food CharlatanBahan-bahan
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 cloves garlic (minced)
- 1 pound stew beef (cut into 2-inch pieces, or boneless beef chuck steak)
- 1/4 cup hoisin sauce
- 2 tablespoon creamy peanut butter
- 1/2 cup water
- 1 tablespoon ginger (fresh, roughly chopped)
- 1 tablespoon tomato paste (or ketchup)
- 2 teaspoons lime juice (fresh)
- 1 teaspoon sugar
- 2 cloves garlic
- 1/2 teaspoon Sriracha sauce ((or other hot sauce))
- 1/2 head savoy cabbage (shredded (or any cabbage))
- 1 5 -oz bag romaine with red cabbage and carrots (or whatever greens you want)
- 1 cup cilantro (roughly chopped)
- 1/2 cup peanuts (chopped)
- 2 mangos
- lime wedges (fresh)
Langkah-langkah
Spray the inside of your slow cooker with nonstick spray. Add the soy sauce, honey, and garlic, and stir together well. Add the meat, turning to coat all sides. Turn your CrockPot on to high, put the lid on, and cook for 3 hours.
Remove the meat with a slotted spoon to a cutting board. Let sit for 10 minutes, then cut into slices against the grain. Set aside and let come to room temperature, or wrap it up and chill it in the fridge. Drizzle with remaining sauce if it gets dry.
Add all dressing ingredients to a blender and pulse until completely combined, scraping sides as necessary.
In a large bowl, toss the greens with the cabbage and cilantro. Top each serving with peanuts, mangos, lime wedges, and the steak. Drizzle with dressing and serve.
Memuat komentar...