1 1/2 pounds beef round steak, sliced or beef stir fry strips
1/4 cup gluten free soy sauce (LaChoy or Tamari wheat-free)
2 teaspoons ground ginger
3 tablespoons honey (not pictured, the kids stole it to use on their pancakes.)
1/2 cup orange juice
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
6 green onions, sliced
1 small head bok choy, cut in 1-inch chunks
cooked white or brown basmati rice for serving
Use a 4-quart slow cooker.
For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.
Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.