Slow Cooker Thai Beef

      

(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.

Slow Cooker Thai Beef

Slow Cooker Thai Beef

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.

Enjoy!

Slow Cooker Thai Beef
 
Prep time
Cook time
Total time
 
Slow cooker Thai beef, an easy, hearty and satisfying Thai inspired dinner , that’s mild enough for picky palates
Author:
Recipe type: Main
Serves: 9
Ingredients
  • 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
Instructions
  1. I used a 4-Quart slow cooker.
  2. Coat the cooker with nonstick spray.
  3. 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.
  4. Add the baby carrots and sliced red bell pepper. Cover and cook on LOW until the meat is fork tender, 6 to 8 hours.
  5. Break up the meat into small pieces.
Martha’s Notes
Nutrition Estimates Per Serving (3/4 cup): 395 calories, 27 g fat, 14 g carbs, 3 g fiber, 23 g protein 10 Points Plus



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:

Weight Watchers Italian Slow Cooker Beef Lentil Stew
Lightened Up Easy Slow Cooker Beef and Mushrooms
Lightened Up Slow Cooker Coconut Beef

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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