(Weight Watchers Friendly Crock Pot Cooking Day 62)
The recipe for this slow cooker Thai beef comes from More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes, by Stephanie O’Dea.
It’s short list of ingredients – beef, satay peanut sauce, coconut milk and carrots – and easy fix-and-forget-it instructions caught my eye recently, when I was feeling especially lazy.
So, I decided to give it a try.
As soon as I dumped the satay peanut sauce and coconut milk into the slow cooker, I began to have my doubts.
It seemed like way too much coconut milk for the amount of satay sauce. I immediately wished I had used only half the can, but there was no turning back. So I added the baby carrots and some red bell pepper, popped on the cover and let it cook, undisturbed, for several hours.
When fork tender, I gave my slow cooker Thai beef a taste.
Just as I’d suspected, it was pretty bland.
So, I spiced it up with a few glugs of soy sauce, shakes of hot pepper sauce, and a handful of chopped cilantro, which seemed to work.
(Our tastes are all so different, recipes often will need little tweaks to suit our preferences. Adjusting them to work for us get’s easier the more we do it.)
Served over brown basmati rice, this slow cooker Thai beef made for a hearty satisfying supper.
As I was eating, I couldn’t help but think that with the addition of beef broth and a bag of frozen stir-fry vegetables, the recipe could be converted into a delicious slow cooker Thai Beef soup.
- 2 pounds beef chuck roast
- 1 10 ounces peanut satay sauce
- 1 can (13.5 ounces) light coconut milk
- 2 tablespoons soy sauce
- 1 package (16 ounces) baby carrots
- 1 red bell pepper, sliced
- ¼ cup chopped peanuts as a garnish, optional
- Soy sauce and hot sauce sauce for serving, optional
- I used a 4-Quart slow cooker.
- Coat the cooker with nonstick spray.
- Place the beef in the bottom of your slow cooker. Stir together the satay sauce, coconut milk and soy sauce and pour over the meat. Flip the meat over a couple of times to coat it with the sauce.
- Add the baby carrots and sliced red bell pepper. Cover and cook on LOW until the meat is fork tender, 6 to 8 hours.
- Break up the meat into small pieces.
Cooking Notes: This makes a lot of sauce and is rather bland, perfect for kids and/or picky palates. To kick it up, I added soy sauce and hot sauce.
Source: Adapted from More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes
If you liked Slow Cooker Thai Beef you might also like:
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.