Friday, January 17, 2014

Thai Steak Salad Crockpot Recipe

Thai Steak Salad Crockpot Recipe



Ingredients needed for steak:

* 1/4 cup of soy sauce
* 3 cloves of garlic, minced
* 3 tablespoons of honey
* 1 pound of boneless beef chuck steak, about 3/4 inch thick

Ingredients needed for dressing:

* 1/4 cup of hoisin sauce
* 2 tablespoons of creamy peanut butter
* 1/2 cup of water
* 1 tablespoon of minced fresh ginger
* 1 tablespoon of ketchup or tomato juice
* 2 teaspoons of lime juice
* 1 teaspoon of sugar
* 2 cloves of garlic, minced
* 1/4 teaspoon of hot chili sauce

Ingredients needed for salad:

* 1/2 head of savoy cabbage, shredded
* 1 bag of romaine lettuce with carrots and red cabbage
* 1 cup of fresh cilantro leaves
* 1/2 cup of chopped peanuts
* 3/4 cup of chopped mango
* Fresh lime wedges

Preparation steps:

* Prepare steak: Coat crockpot with nonstick cooking spray. Combine soy sauce, garlic and honey into small bowl. Pour into crockpot. Add steak, turning to coat. Cover; cook on high for 3 hours or until beef is tender.
* Transfer beef to cutting board and let stand for 10 minutes. Slice against the grain into 1/4-inch strips. Cover with plastic wrap and refrigerate until needed.
* Prepare dressing: Blend hoisin sauce and peanut butter until smooth. Add remaining dressing ingredients and mix until well blended.
* Assemble salad: Toss cabbage and romaine salad mixture with dressing in large salad bowl. Top with reserved steak. Sprinkle with cilantro, peanuts and mango. Serve with lime wedge.

Enjoy
(Serves 4 to 6)

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