Teriyaki Shredded Beef Bowl 🥩🥦🥕
INGREDIENTS
3 lb chuck roast
Avocado oil
SPG seasoning blend (salt, pepper, garlic)
1 yellow onion (thinly sliced)
4 tbsp fresh minced garlic
1 tbsp ginger paste
2 cups teriyaki sauce of choice
1 cup beef bone broth
Cooked jasmine rice
Roasted Broccoli:
6 cups broccoli
3 - 4 tbsp extra virgin olive oil
3 - 4 tbsp honey
3 - 4 tbsp soy sauce
Sesame seeds to taste
SPG seasoning blend to taste
Honey Sesame Carrot Salad:
2 - 3 tbsp extra virgin olive oil
2 - 3 tbsp apple cider vinegar
3 - 4 tbsp honey
1 tbsp toasted sesame oil
SPG seasoning blend to taste
1 lb of carrots (shaved)
Additional Toppings:
Sliced green onions
Sesame seeds
INSTRUCTIONS
- 1
Pat the chuck roast dry, coat with olive oil and season heavily on all sides with SPG blend.
- 2
Heat a large skillet or Dutch oven over medium heat. Add a drizzle of avocado oil and sear the chuck roast for a few minutes per side to build a nice crust.
- 3
Remove the chuck roast, then add the sliced onions, garlic and ginger. Sauté for a few minutes, then add the teriyaki sauce and bone broth. Mix until well combined, then place the chuck roast back in and cover with a lid.
- 4
Braise in the oven at 300°F for 2.5–3.5 hours, or until fall-apart tender. Once done, remove and let cool for 10–15 minutes before shredding.
- 5
For the broccoli, add all ingredients to a large bowl and mix until well combined. Transfer to a lined baking sheet and roast at 400°F for 25–35 minutes.
- 6
Prepare the carrot salad.
- 7
Plate it up & ENJOY!