Ingredients

Scale

For the beef:

Several green onions, chopped
5 – 7 cloves garlic, peeled
4 – 6 small beef or venison steaks or chops
1/3 cup hoisin sauce
About 1 cup beef broth or juices (with fat) from cooking pork

For each buddha bowl:

Fresh spinach
1 piece of cooked beef, roughly shredded, tossed with cooking juices
About 1 cup fresh sweet heirloom garden tomatoes, chopped into chunks
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar reduction
2 – 3 large basil leaves, cut into ribbons
A sprinkle of freshly ground pepper and salt
About 1/3 – 1/2 cup cooked farro
Several cubes of feta cheese, crumbled
Bacon ranch dressing (from this recipe)

Instructions

Make a bed of green onions in the crockpot and add the cloves of garlic. Put the meat in the crockpot, then drizzle with hoisin sauce and broth or juices. Turn the crockpot on low and cook for 8 hours. Once cooked, let sit in the juices for at least 30 minutes before removing from the crockpot.
To make the buddha bowls, make a bed of spinach in the bottom. Top with shredded beef. In a separate bowl, toss the tomatoes with the olive oil, balsamic vinegar reduction and basil, then sprinkle with freshly ground salt & pepper. Add the tomato mixture into the bowl and then the farro and feta cheese.
Drizzle with bacon ranch dressing, stir to mix the flavors and colors, and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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