Thai Beef (Crock Pot)

"Delicious and full of flavor. From Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes 2004."
 
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photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
Ready In:
4hrs 15mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This was really good! I couldn't find any sauce that just said "peanut stir fry sauce", so I opted for a jar of spicy peanut satay sauce and a jar of pad thai sauce mixed together (the two jars together approximately equaled the amount of peanut stir-fry sauce in the recipe). Like FloridaNative, I used Thai rice noodles and left off the chopped peanuts. In place of the chopped peanuts, I used some chopped cilantro instead. Definitely going into my keeper file for Asian food cravings, thanks for posting! Made for PAC Spring 2013
     
  2. My DH loved this dish ~ I made it especially for him! I used thai rice noodles and skipped the extra peanuts. It was flavorful and oh-so-easy to make. Thanks to TheFarlands for another new keeper recipe. Made for PAC Spring 2009!
     
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