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Slow cooked shredded beef, brown rice, and salad

Shredded beef, brown rice, salad





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.


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


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.
Since the beef is going to be very soft, take a fork and knife and tear apart.
RICE: Put the water in a saucepan with the veggies and olive oil and let it boil.
Once it's boiling, add the rice and cook for 10 min on high.
Then, cover and lower the heat to low and let it cook for about 15 minutes (Estimated time).