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**Slow Cooker Teriyaki Beef Salad

Slow Cooker Teriyaki Beef Salad

  • Cooking Time:

    8 Hours on LOW
  • Servings:



1 lb. beef flank steak, vis­i­ble fat removed
3 T. soy sauce
2 T. canola oil
2 T. hon­ey
2 T. gar­lic, fine­ly chopped
1 tsp. ground gin­ger
2 T. green onions, chopped
10 c. romaine let­tuce greens, washed and torn
1 c. cher­ry toma­toes, halved
1 cucum­ber, peeled and thin­ly sliced
2 ribs cel­ery, washed and diced
1/4 tsp. fresh­ly ground black pep­per


  1. Place the steak in a glass dish.
  2. In a small bowl, com­bine the soy sauce, oil, hon­ey, gar­lic, ground gin­ger and green onions. Pour over steak. Cov­er tight­ly and refrig­er­ate overnight to mar­i­nate.
  3. Next day: Place mar­i­nat­ed steak and sauce in the slow cook­er.
  4. Cov­er. Cook on Low for 8 hours.
  5. Trans­fer the steak to a carv­ing plat­ter and slice the steak thin­ly across the grain on the meat.
  6. Reserve the mari­nade.


To assem­ble the sal­ad, toss the let­tuce, toma­toes, cucum­ber and cel­ery in a large serv­ing bowl. Place the beef slices on top of the sal­ad, driz­zle with the warm mari­nade and toss again. Divide the sal­ad onto indi­vid­ual plates, dust each sal­ad with black pep­per and serve imme­di­ate­ly.

Beef & Salad Nutritional Info

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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