This dish is filling and so satisfying! It doesn’t give you that blah feeling that most take out food leaves behind. It’s clean. It’s whole and like most of my recipes, full of protein!
2 lbs top sirloin roast
2 cups beef broth
¼ cup Santa Cruz lime juice
2 tbsp ginger paste
5-6 dashes of Bragg’s liquid aminos
Marinate the beef in the lime juice for about 2 hours, turn every 30 minutes. Remove beef from the lime juice and dry it with paper towels. Pour remaining lime juice into a crock pot, add ginger paste and stir.
In a large skillet, over medium heat, add just enough olive oil to coat the bottom of the pan. You only need enough to keep the beef from sticking to the pan. Brown the beef well on all sides. This process will take 8-10 minutes.
Add the browned beef to the crock pot. Dust both sides of the beef with garlic powder. Mix the remaining ingredients and pour into the crock pot. Cook on low for about 4-5 hours, turn it once an hour.It could take longer depending on your crock pot. Beef will shred easily when it’s done. Once it’s shredded, turn to the warm setting and allow meat to sit in the juice for an hour before serving.
I used Japanese style buckwheat noodles. I cooked the noodles according to the package directions. I used 3 bundles of noodles, 8 cups of vegetable broth and seasoned the broth with pepper and 4 dashes of Bragg’s liquid aminos. The noodles took 4 minutes to cook in the broth. I topped each noodle bowl with the beef and steamed broccoli.
You can use Japanese style noodles you like! Feel free to add more spices or green onions to the broth.