Slow Cooker Teriyaki Beef

Slow Cooker Beef Teriyaki is very tender and flavorful, you can serve it with a mix of rice and cauliflower rice or over zucchini noodles. Makes enough to feed a family and the leftovers are yummy.  Double the ingredients and stick half in the freezer for future meals.  Made with simple ingredients, this meal is a good one to keep in rotation. Serve it with  sauteed veggies or steamed broccoli or a large green salad on the side.

Ingredients

• 1 lb Grass-fed flank or top sirloin sliced thinly
• 1/4 cup coconut aminos
• 1 tablespoon honey
• 1/2 teaspoon dried ginger
• 1 tablespoon tapioca
• Fresh ground pepper to taste

Instructions
Place the sliced steak in the slow cooker.

Mix the aminos, honey, ginger and tapioca in a bowl.  Season with the freshly ground pepper.  Pour the mixture over the steak and cover. 

Cook on low for 5 to 7 hours or until very tender.

Makes 4 servings.

Serving Suggestions
I will saute a mix of my favorite vegges in coconut oil and coconut aminos.  Veggies that I would use are: broccoli, mushrooms, carrots, red peppers and zucchini.  Add in the teriyaki beef.  Then I will serve over a mix of cauliflower rice and basmati rice. 


Batch Cooking/Meal Prep
This is a great dish to freeze.  Just make up a batch of the beef and freeze in mason jars. You now have a cooked protein in your freezer. Just defrost and add veggies for a quick mid-week meal.

Happy Cooking!!!