The Most Simple Thai Beef CrockPot Recipe in the entire world
I've made some fantastic Thai recipes for the slow cooker, but got an email last week asking for a recipe for "stupid people" who don't want to chop or be in the kitchen for longer than about 12 1/2 minutes.
Dana is having her in-laws over this weekend and wanted to surprise her father-in-law with his favorite food: Thai Beef. She and her son are both gluten free, and they keep a gluten free household, but so far her in-laws don't really "get" the gluten free thing.
I feel your frustration Dana. I really do.
Here you go:
Totally Simple Thai Beef for
The Ingredients.
serves 4 to 6
- 2 pounds beef chuck roast
- 1 (8-ounce) bottle peanut satay sauce (Thai Kitchen is gluten free, or you can make your own with this recipe ---and if you're gluten free, you will of course use a GF soy sauce...)
- 1 (13.5-ounce) can coconut milk (full fat is best)
- 1 (16-ounce) package baby carrots (no chopping, Dana!)
- cooked basmati rice for serving
- 1/4 cup chopped peanuts for garnish (optional)
The Directions.
Use a 6-quart slow cooker.Put the beef into the bottom of your cooker, and add the peanut sauce and the whole can of coconut milk.
Flip the meat over a few times to get it good and saucy.
Add baby carrots (my dad says you have to rinse them off first).
Cover and cook on low for 8 to 10 hours, or until meat is fork-tender and pretty much falls apart. Stir well to distribute sauce, and serve over hot rice.
Garnish with a sprinkle of peanuts, if you'd like.
The Verdict.
Super tasty. The kids LOVED the meat, and ate quite a few of the carrots. The carrots cooked, but didn't get super soggy since they were on top of the meat.The baby is 9-months now, and I needed to use a bit of force to cut the carrots into finger food chunks with the edge of a fork for her.
Dana, I think your father-in-law will be happy!
More takeout-fakeout yummies:
- Thai Coconut Curry Soup
- Thai Curry
- Tofu in Peanut Sauce
- Peanutbutter Pork
- Mongolian beef
- Vietnamese Pho
- Vietnamese Roasted Chicken
- Orange Chicken
- Fried Rice
- Chow Mein
- Korean Ribs
- Hot and Sour Soup
Slow Cooker: Take out Fake Out
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Simple Thai Beef
Yield: 4-6
Prep time: 35 MinCook time: 10 HourTotal time: 10 H & 35 M
Ingredients
- 2 pounds beef chuck roast
- 1 (8-ounce) bottle peanut satay sauce
- 1 (13.5-ounce) can coconut milk (full fat is best)
- 1 (16-ounce) package baby carrots (no chopping, Dana!)
- cooked basmati rice for serving
- 1/4 cup chopped peanuts for garnish (optional)
Instructions
- Use a 6-quart slow cooker.
- Put the beef into the bottom of your cooker, and add the peanut sauce and the whole can of coconut milk.
- Flip the meat over a few times to get it good and saucy. Add baby carrots (my dad says you have to rinse them off first).
- Cover and cook on low for 8 to 10 hours, or until meat is fork-tender and pretty much falls apart.
- Stir well to distribute sauce, and serve over hot rice.
- Garnish with a sprinkle of peanuts, if you'd like.
This intrigues me very much. I have a jar of peanut satay sauce I bought from Trader Joes, but never knew what to do with. Now I do. And also, I've never used coconut milk before. My hubby and son will now know the true meaning of "guinnea pigs". I'm glad to hear your family enjoyed it though.
ReplyDeleteSounds great! And your writing is so funny, as usual. Thanks!
ReplyDeletethis recipe sounds great! do you know if there is anything to substitute the peanut satay sauce for? (we live out of the country and sometimes options can be limited). Can't wait to try it! thanks for posting this!
ReplyDeleteHi Holly,
ReplyDeleteyup! If you click on the highlighted words next to the ingredient in the recipe, you'll get a recipe to make your own at home using peanut butter and soy sauce (and some other stuff. :-) )
xoxo
I love Thai food -- and the thought of putting it together in a slow cooker makes me super happy!
ReplyDeleteI have a few cans of coconut milk around here. It's about time I used them!
You are SO gonna get hatemail for the 'stupid' people comment, but not from me! I love ya! :)
ReplyDeleteWait - the baby is 9 months already? What? Who? When??
ReplyDeleteThis recipe looks awesome... will add it to the list of ones to try!
Is the Peanut Satay peanut buttery or more peanuty. I have two here who like peanuts, but don't care for peanut butter flavored things. Don't ask me what the difference is, I hope you know.
ReplyDeleteIt is really a bummer with so many good Indian and middle eastern and African recipes being peanut based. And I, myself, am a peanut and peanut butter flavored fanatic.Don't like it on sandwiches, however.
Thanks. It's been really nice haing you so active again. I'll be sad when Crocktober is over.
LOL, themom! I'm scared to answer this question----too much pressure! :-)
ReplyDeleteThere is definitely a peanutbuttery with soysauce salty taste.
it has ginger undertones, also.
That looks yummy! I've made Thai coconut milk curries on the stove before with chicken and tofu but the ease of having it in the crockpot is great! I might have to add some bamboo shoots though. Still no chopping -- just open the can. ;)
ReplyDeleteStephanie, you are my hero! I logged in to ask if anyone had a GF peanut-free substitute for the satay sauce, and you had already explained how to make our own! You're so awesome! Now I can make a peanut-safe, soynut butter based sauce. Oh, happy me.
ReplyDeleteThat looks fantastic Stephanie! I might try it with a homemade peanut sauce.
ReplyDeleteYummy, Steph. Mr. GFE is not a fan of satay dishes generally, but I bet I could get away with it in this dish. I would use the recipe for the homemade satay sauce, too. Cool!
ReplyDeletexo,
Shirley
Very yummy! Mister Picky Eater with whom I share my home with LOVED it. I would like a little bit more spice but I thought it was yummy too!
ReplyDeleteI made this tonight and it came out great, if a tiny bit bland. I used some sriracha sauce to give it a bit of a kick once I put it in a bowl and really loved it. Overall, this is the easiest and tastiest crockpot recipe I've done so far. Thank you!
ReplyDeleteI think you just saved dinner tonight! Forgot to plan ahead, and this will just fit into my lunch break minutes. You're the best!
ReplyDeleteDelicious! I used the satay recipe from All Recipes that you linked and it wasn't too peanut-buttery - it was perfect! Thanks!!
ReplyDeleteI just made this according to the recipe (although, I used low fat coconut milk). The flavors are there, but the chuck roast was way too fatty. I even trimmed it to remove what I thought was a lot of the fat.
ReplyDeleteI would recommend using a leaner cut of beef, adding some kind of spice (maybe crushed red peppers) and less coconut milk (too much broth for me). Also, I would cut up the meat into strips or maybe 3x3 cubes?
Anyway, I like the idea of Asian food via slow cookers.
This was an amazing idea, but it only tasted good (not great). It turned out the way most crock pot dishes do for me, a little bland. How can I get it to keep the great flavor that it starts with?
ReplyDelete