Slowcookerthaibeef Recipes

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Steps:

• Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
• Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
• Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
• Cover and cook on Low until flavors combine, 6 to 10 hours.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

Steps:

• Cut flank steak into strips, on diagonal. Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots.
• Cover and cook on low for 8 hours or on high for 4 hours.
• Cook Thai noodles according to directions.
• Stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts.

Steps:

• Place beef in slow cooker. Pour sauce and coconut milk over; turn meat several times to combine sauce and milk and to coat the roast. Scatter baby carrots over and around roast.
• Cook on low heat 8-10 hours until fork-tender. Sprinkle with peanuts and serve with rice.

Steps:

• Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours.
• Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.

Steps:

• Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
• Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
• Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

Steps:

• Place flank steak in the freezer for 20 minutes.
• Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
• Lay steak slices in a single layer on the rack of the prepared broiler pan.
• Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Steps:

• Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
• Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
• Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.

Steps:

• In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

Steps:

• Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

Steps:

• Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste.
• Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone.
• If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.

Steps:

• Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.