Categories: Asian, Beef, Slow-Cooker

Ingredients

• 1 1/2 pounds beef round steak, sliced or beef stir fry strips
• 1/4 cup gluten free soy sauce (LaChoy or Tamari wheat-free)
• 2 teaspoons ground ginger
• 3 tablespoons honey (not pictured, the kids stole it to use on their pancakes.)
• 1/2 cup orange juice
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 6 green onions, sliced
• 1 small head bok choy, cut in 1-inch chunks
• cooked white or brown basmati rice for serving

Directions

1. Use a 4-quart slow cooker. What? You don’t have one? Why then you should enter yourself in this conveniently timed contest…

2. For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.

3. Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough—-cook until it’s really soft and pliable. Serve over rice with the crock juice.

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