1/4 cup soy sauce

3 tablespoons honey

3 cloves garlic, minced

1 pound stew beef or boneless beef chuck steak, cut into 2-inch pieces

1/4 cup hoisin sauce

2 tablespoons creamy peanut butter

1/2 cup water

1 tablespoon fresh ginger, roughly chopped

1 tablespoon tomato paste or ketchup

2 teaspoons fresh lime juice

1 teaspoon sugar

2 cloves garlic

1/2 teaspoon Sriracha or other hot sauce

1/2 head savoy cabbage, shredded

1 (5-oz) bag romaine with red cabbage and carrots

1 cup cilantro, roughly chopped

1/2 cup peanuts, chopped

2 mangos, sliced

Fresh lime wedges

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Spray the slow cooker with nonstick spray. Add soy sauce, honey, and minced garlic; stir to combine.
Add the beef, turning to coat all sides. Cover and cook on high for 3 hours.
Remove the beef with a slotted spoon and rest for 10 minutes. Slice against the grain and let cool or chill. Drizzle with extra sauce if needed.
Add all dressing ingredients to a blender and process until smooth, scraping the sides as necessary.
In a large bowl, toss the greens, shredded cabbage, and cilantro.
Top each serving with peanuts, mango slices, lime wedges, and sliced beef.
Drizzle with dressing and serve immediately.

Add cucumbers or shredded carrots for extra crunch.

Chicken thighs can be used instead of beef.

Swap mango for pineapple or oranges.

Add extra Sriracha for more heat.

Store components separately to prevent sogginess.