Slow Cooker Beef and Cauli-Rice
Snow Pea-Carrot Salad
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Ingredients
- 1 cup low-sodium beef broth
- ⅓ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- 2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp chopped ginger
- 1 tsp Sriracha hot sauce
- 3 lb beef stew meat
- 2 (10-oz) pkg frozen riced cauliflower
- Fresh cilantro sprigs
Instructions
- Stir together broth, soy sauce, hoisin sauce, vinegar, honey, ginger, and Sriracha in a 4- to 6-quart slow cooker; add beef. Cover and cook on LOW 8 hours or until tender.
- Prepare cauliflower rice according to package directions. Serve beef over rice. Top with cilantro.
Side Dish Ingredients
- 1 Tbsp olive oil
- 2 tsp rice vinegar
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 (8-oz) pkg snow peas
- 2 carrots, grated
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Whisk together oil, vinegar, garlic, salt, and pepper in a bowl. Add snow peas, carrots, and cilantro; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
47
|
412
|
| Fat (g) | 11 | 2 | 13 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 54 | 1 | 55 |
| Carb (g) | 15 | 5 | 20 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1048 | 138 | 1186 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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