Hi, friends! How was your 3-day weekend? As I mentioned last week, our little fam had to split up–one half went to the lake on Saturday and one half stayed in Dallas for a soccer tournament. Gracie loves soccer, and it was nice having some special time with my girl. After four incredible games and then a loss in the quarter finals, she and I left for the lake Sunday evening and were able to enjoy the last weekend of summer at our favorite spot.
If you’re like me, back to school time means back to cooking. Our days are busy and our evenings are full of homework and practices and games and all the things that come with the school year. The slow cooker is one of my favorite tools for managing the chaos and still having a family dinner. This Slow Cooker Teriyaki Beef is a 3-ingredient meal that’s perfect for this time of year.
The key here is finding a teriyaki sauce that isn’t too sweet or salty. Many bottled sauces are filled with high fructose corn syrup and other nasty ingredients. I found Soy Vay Veri Veri Teriyaki sauce years ago, and I recently discovered the low sodium version which is even better (and healthier) than the original. Look for it at your grocery store near the BBQ sauces or in the Asian food aisle.
I like flank steak for this recipe, but sometimes it’s too expensive. You can easily substitute a small roast or go lighter with chicken breasts or pork tenderloin.
After the meat is done, remove it from the slow cooker and shred it. Then mix it back in with the cooking liquid to get all that yummy flavor. For serving, my kids like making individual rice bowls with steamed broccoli or snap peas. The cooking liquid makes a delicious sauce to pour over the top, and green onions and sesame seeds add extra color, texture and flavor.
This recipe is very much like my Shredded Chicken Tacos–also just three ingredients and super versatile. It’s also the most popular recipe on The Joyful Home. Serve it with your favorite taco fixings on any kind of tortilla or even lettuce leaves if you’re trying to cut carbs. It’s also tasty served as a rice bowl with black beans and avocados.