Ingredients
For the steak
1/4 cup soy sauce
3 tablespoons honey
3 cloves garlic, minced
1 pound stew beef or boneless beef chuck steak, cut into 2-inch pieces
For the dressing
1/4 cup hoisin sauce
2 tablespoon creamy peanut butter
1/2 cup water
1 tablespoon fresh ginger, roughly chopped
1 tablespoon tomato paste or ketchup
2 teaspoons fresh lime juice
1 teaspoon sugar
2 cloves of garlic
1/2 teaspoon or up to 2 teaspoons Sriracha sauce, (or other hot sauce)
For the salad:
1/2 head savoy cabbage, shredded (or any cabbage)
1 5-ounce bag romaine with red cabbage and carrots, or whatever greens you want
1 cup cilantro, roughly chopped
1/2 cup peanuts, chopped
2 mangos
fresh lime wedges
Instructions
For the steak:
1. Add the soy sauce, honey, and garlic, and stir together well. Add the meat, turning to coat all sides. Add to crockpot and cook on keep warm all day.
2. Remove the meat with a slotted spoon to a cutting board. Let sit for 10 minutes, then cut into slices against the grain. Set aside and let come to room temperature, or wrap it up and chill it in the fridge. Drizzle with remaining sauce if it gets dry.
For the dressing:
3. Add all dressing ingredients to a blender and pulse until completely combined, scraping sides as necessary.
Assemble the salad:
4. In a large bowl, toss the greens with the cabbage and cilantro. Top each serving with peanuts, mangos, lime wedges, and the steak. Drizzle with dressing and serve.