1 lb flank steak with visible fat removed
2 tbsp canola oil
3 tbsp reduced-sodium soy sauce
2 tbsp honey
2 tbsp fresh minced garlic
1 tsp ground ginger
2 tbsp chopped green onions
Place the steak in a slow cooker or crockpot.
In a small bowl combine the canola oil, soy sauce, honey, garlic, ginger, and green onions. When mixed well, pour the sauce mixture over the steak in the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours or on high setting about 4 hours. Transfer to a cutting board and slice thinly across the grain. Reserve marinade.
10 cups romaine lettuce, torn into bite-size pieces
1 cup cherry tomatoes
1 large cucumber, peeled & sliced
2 celery ribs, diced
freshly ground black pepper to suit taste
In a large salad bowl toss the lettuce with the tomatoes, cucumber, and celery. Place the beef slices over the salad and drizzle the warm marinade over the top. Toss salad again. Sprinkle the pepper over the top of the salad.
Yield: 4 servings