Crockpot Teriyaki Beef with Cashews

 Okay, there isn't too much to say about this meal except,

Yummmmmmm.....must.make.again.soon.....

In all fairness this is a spin off of an amazing pintrest recipe,

you can find the original recipe for Teriyaki Chicken here.

But since I tweaked it for a skirt steak and added in some additional ingredients

I thought it would be okay to share my updated version today.

Does anyone else get nervous about re-blogging an altered recipe?

I'm always afraid of stepping on toes.

Crockpot Teriyaki Beef with Cashews (inspired by Lake Lure Cottage Kitchen's Teriyaki Chicken)
1 skirt steak
3/4 cup brown sugar
3/4 cup low sodium soy sauce
6 tablespoons of apple cider vinegar
3/4 teaspoon minced fresh ginger root
2 teaspoons garlic powder (if using fresh garlic, 1 tsp of minced garlic)
1/2 teaspoon pepper

1 tablespoon corn starch
1 cup of cashew halves
1 can of water chestnuts ~ drained

Cooked basmati rice
2 eggs scrambled
sautéed carrots and green beans

In a crockpot mix together the first set of ingredients, place your skirt steak in the sauce and coat on both sides. Then roll your skirt steak up like a cinnamon roll (I know that's gross, sorry) and place the meat roll in the center of the sauce. Cook on low for 4-5 hours. Once the meat is cooked, remove it from the crockpot, slice into strips and cover to keep warm. Pour the sauce into a pan and bring to a boil on the stovetop. Once boiling add the tablespoon of corn starch and whisk until thick and smooth. Add the cashew halves, water chestnuts and beef back into the pan and warm throughout. Toss the scrambled eggs in with the basmati rice (my attempt at a fake fried rice). Plate rice, veggies and meat with sauce in a dish and serve immediately!

Enjoy!