Mock Grilled Thai Beef Salad

This is recipe with appeal.  Even so, I had to make several changes to it to accommodate preferences.  I can’t wait to see what others have done with this recipe for Craving Ellie in My Belly. 

This week is generously hosted by Jen B’s Cooking Carveout.   You will find, in a few days, a group of recipes demonstrating how each of us approached this recipe.  The recipe scan be found here.

Now to my “creation”.

1  pound pepper steak

3 tablespoons lime juice

3 tablespoons gluten free soy sauce

3 tablespoons canola oil

2 tablespoons brown sugar

1/2 teaspoon garlic powder

1/4 cup fresh chives

1/2 teaspoon dried ginger

1/2 teaspoon chili powder

2 medium onions sliced

1 teaspoon basil

I did not marinate because I made this in the crock pot. 

Saute onions in crock pot for 30 minutes on high.

Bring down to medium setting.

Combine all ingredients above except the meat. This is a delicious marinade. I would use this again and again on different dishes such as fish or chicken.

Add pepper steak to crock pot.

Cover with marinade. 

Mix every hour to make sure meat gets cooked in the marinade.  I turned the meat slices over each time.

Speaking of the meat slices, I can’t find the photo of them.  I know I was rushed but I thought I took a picture.  That is the marinade in the snapshot above.  I am sorry about this.

 Cook 4 – 5  hours.

Instead of serving it cold in a leafy salad, I served it hot with rice and broccoli.   My husband and daughter gave it the thumbs up and ate the whole thing up, not realizing I had not eaten yet.  Good thing I tend to taste what I cook.

This was a success despite the changes.