This has been a week for new recipes, TWO in one week! One was so-so (ok, actually, Hubby said, lets say we don't make THIS again) ... I think only because I myself, do NOT like cooked cabbage, and heck, if the recipe says to STEAM said cabbage leaves, and then roll them up and STEAM some more, then you can be safe in saying I will NOT LIKE IT!
Not sure where I missed the connection. The filling was good and we both ended up putting that in lettuce leaves. Oh. And Hubby said it was missing something and promptly doused his in soy sauce. Uh huh.
Fortunately, this recipe was better. Thankfully!
I modified it to what we had on hand ... of course!
2.25 lbs London Broil
1/2 cup beef broth
1 whole onion, cut in half and sliced
1 tsp chopped garlic (are you prepping yours?)
1/4 cup soy sauce (I used coconut aminos as I'm trying to do a little healthier, ok?)
2 tbs of sesame oil
2 tbs minced ginger (from tube)
1 tbs minced red chili pepper (from tube)
5 cups or so of bok choy,
green onion, sliced, for garnish (optional)
Sear beef in skillet just to brown both sides, move to crockpot.
Add onion and saute til starting to turn translucent and then add garlic. Stir around for about 2 minutes and dump this in crockpot.
Put skillet in sink. You are done with it!
Toss the bok choy in crockpot.
Mix balance of ingredients in large mixing glass and pour over stuff in crockpot. Turn on low for 6 to 8 hours and go to work.
Come home, 8 to 9 hours later and be thankful that dinner is ready for you. We ate it the way it was ... but if you wanted, you could serve with rice.
*To make this Whole30 approved, simply use coconut aminos instead of soy sauce and skip the rice or use riced cauliflower!
*NOTE: Hubby wasn't crazy about this ... the bok choy cooked way down and he thought it was celery which he dislikes cooked. I mean, like, contaminates the food and won't eat it. Plus, I think the ginger may have thrown him off a bit. He did eat it, but just kept complaining about the celery taste and why did I have to add those veggies?*