I have to give credit where credit is due, and the credit to this masterpiece goes to Alex Snodgrass of The Defined Dish. She is a legend. You can find her social media but unlike the slew of influencers who cropped up over the last 5 years, who’ve made a following from algorithm-pleasing 60 second videos, she slowly and steadily built a fan base through intentional recipe development, culinary prowess, and now three cookbooks! 

I could go on and on about how I am inspired by her daily, but alas, I will get to it here. As you know from our trip to Thailand and my post-trip recipe series, we love Thai food in this household. And while this is not particularly traditional in any sense of the word, it does pack some of the rich flavors and tangy-spicy combinations that transport me back to the street food there. 

As another simple crockpot recipe to add to the roster, this one is sure to make you feel like a true chef with very little effort. And like any non-soup crockpot recipe, in my opinion, the shredded beef is truly the star. You can eat it plain or on a bed of lettuce or plain rice. But you can also add a load of nutrient-dense veggies like I do with sliced mini peppers. I love a good pickled veggie, so I soaked them in rice vinegar during the day while the steak cooked, but you can also eat raw or steamed. As they say – eat the rainbow!

INGREDIENTS

Into the crockpot – 

1 lb. flank steak

4 cloves garlic 

½ cup tamari soy sauce

1 tbsp. fish sauce

1-2 tbsp. peanut butter (or omit)

1 tbsp. fresh ginger

2 limes

Salt & Pepper

*2-3 Kaffir leaves if you happen to have this magical ingredient around

For the veggies –

8 sweet mini peppers

½ red onion

1 cup shredded carrots

1 cup rice vinegar

Additional toppings: cooked white rice, cilantro, more limes

Serving Size: 4

INSTRUCTIONS

• Rub flank steak with salt and pepper and mince the garlic. 
• Whisk together the rest of the crockpot ingredients (garlic, tamari, fish sauce, peanut butter, ginger, juice of limes) in the bottom of the slow cooker. Place steak on top. Cook on low for 8-10 hours. 
• Meanwhile, slice the peppers and red onion. Toss with the carrots and rice vinegar. Cover in plastic wrap and set aside to brine. 
• When you are ready to eat, prepare the rice. Then shred the steak with a fork and knife inside the crockpot, and gently stir with the remaining juices in the slow cooker. 
• Load up your bowls and enjoy!