For the Beef

2 pounds flank steak

2 Tbl olive or avocado oil

4 garlic cloves, minced

¼ cup coconut sugar

1/3 cup low sodium soy sauce or coconut aminos

1 Tbl fish sauce

2 tablespoons creamy peanut butter

Zest of 1 lime

Juice of 1 lime

1- inch knob of ginger peeled and finely grated

2 Tbl Chili Garlic Sauce

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

For the Salad

10 mini bell peppers, thinly sliced

¼ cup thinly sliced red onion

1 cup shredded carrots

1 garlic clove, minced

1 cup baby arugula

1/4 cup fresh cilantro

Juice of 1 lime

Pinch of kosher salt

Several cranks fresh cracked pepper

For Assembly

2 cups jasmine or basmati rice

fresh cilantro

1 wedge of lime

For the Slow Cooker Beef

In your slow cooker, combine the oil, garlic, sugar, soy sauce, fish sauce, peanut butter, lime zest, lime juice, ginger, and chili garlic sauce. Whisk until well combined.

Season both sides of the steak with salt and pepper then add to the pot. Cook on low for 8-10 hours. Set it and forget it.

When the cook time is complete, use two forks to shred the meat and keep on warm while you prepare the veggie salad.

For the Veg Salad

Combine all of the veggie salad ingredients in a bowl and toss to combine. Set aside for at least 10 minutes to allow to marinade slightly.

Assembly‍

Divide the beef into bowls with rice and veggie salad. Top with additional cilantro leaves, a squeeze of lime and some of the sauce from the beef pot. Enjoy!