Like Chinese take out, but healthy, cheaper, and sitting at home in your crock pot waiting for you when you are done with work. . .
2-3lbs beef round steak, cut into thin stir-fry style strips
½ cup naturally fermented, wheat-free tamari
¼ cup honey
Juice from three oranges (about 1 cup)
1 tbsp ground ginger
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
For the best possible results, marinate the meat overnight in the tamari, honey, orange juice, and ginger. This step is not absolutely necessary, but the acidity of the orange juice will work overnight to break down a lot of the tough fibers in the meat, so that you will have a very tender result. In the morning, put your meat and marinade into your slow cooker. Ideally, if you are going to be around the house, I would suggest cooking the meat for 8 hours (so that it has plenty of time to get tender, juicy, and flavorful), and then two hours or so into the cooking time, place your sliced veggies on top of the meat to steam. The slightly shorter cooking time means that they will be crispier. Because really, who likes soggy bell pepper? But if need be, you can most certainly throw everything into the crock pot at the same time, and cook on low for about 7 hours. If you would like, serve the beef over cauliflower ‘rice’ to soak up all of the tasty goodness of the sauce.
Nick declared this his favorite dinner in a long while, and even though I made over two pounds of beef just for the two of us, I only had enough leftovers to make him one lunch. I take that as a sign of approval!
I am sharing this recipe at Pennywise Platter Thursdays, Full Plate Thursdays, Frugal Food Thursdays, Thrilling Thursdays, Fight Back Friday, Fresh Bites Friday, Follow Me Home Friday, and Fun with Food Friday.