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Slow cooked shredded beef, brown rice, and salad

Shredded beef, brown rice, salad

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Description

This lunch took a little bit of time to make, not because it’s hard but because I used different tools that make your life so much easier. The slow cooker is amazing; I’ll explain you why on the recipe.

Ingredients

SHREDDED BEEF: onion, green/yellow/red bell pepper, tomatoes
1 lbs of flank steak (you can use skirt too but it's less lean)
1 tablespoon of liquid amino, Mrs Dash or Flavorgod
1 teaspoon of paprika, and ½ teaspoon of cumin
RICE: 1 and ¼ cups of water
½ cup of brown rice
1 teaspoon of olive oil, garlic, and your favorite veggies
SALAD: lettuce, cucumber and carrots.
DRESSING: mustard, black pepper and apple cider vinegar
* Click to ingredient to choose one

Directions

1
SHREDDED BEEF: Throw all the ingredients including the whole piece of beef in the slow cooker and let it cook for 5 hours. You can do it overnight.
2
Since the beef is going to be very soft, take a fork and knife and tear apart.
3
RICE: Put the water in a saucepan with the veggies and olive oil and let it boil.
4
Once it's boiling, add the rice and cook for 10 min on high.
5
Then, cover and lower the heat to low and let it cook for about 15 minutes (Estimated time).