Sweet and sour Asian flavors permeate this big beef steak as it simmers in your slow cooker.  Put it on in the morning, and let it cook all day.  After cooking, pull it apart with forks, and pile it into Asian wraps or serve on top of rice or baked potatoes. 
 
Preparation:  Thaw completely.  If frozen, defrost slightly in microwave before cooking.  Do not over-microwave, or meat will become tough. 
 
Cooking Instructions:  Place steak and all sauce in slow cooker.  Cook on medium for 8 hours.  Remove beef from juices, and place on cutting board.  Use a large knife to cut meat across the grain into 1-inch slices.  Return meat to juices, and use two forks to completely shred meat, mixing well with juices.
 
Suggested Sides:  Serve in Asian pancakes or tortillas, or on top of steamed rice or baked potatoes.