Celebrating Crock-tober: 10-Minute-Prep Thai Beef

Celebrating Crock-tober: 10-Minute-Prep Thai Beef

Celebrating Crock-tober: 10-Minute-Prep Thai Beef

 

The forecast for this weekend shows the entire northeastern third of the U.S. cloaked in a chilly blanket of winter-she’s-a’comin’.

Take a look.

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Photo courtesy of AccuWeather.com

 

When the boys were young, once autumn rolled around, I’d resurrect a book to read to them called “Snowsong Whistling” written by Karen E. Lotz and illustrated by Elisa Kleven that heralded the advent of the first snow with lovely lines like,

There’s a crisp in the air from I-don’t-know-where, but it might be a snowsong whistling.

As a matter of fact, I do believe I’ll dig up that book from the depths of Spencer’s bookshelves and force his big 12-year-old self to sit and read it with me tonight. Should score some major mommy points – NOT!

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Anyway, this whole cooling down thing is to be expected, right, because, after all, it’s Crock-tober. It’s time, once more, to break out the crockpot and create rich and hearty soups, stews, and tender, cut-it-with-a-fork meat for supper.

Throw the ingredients in the crock in the morning, and at the end of a long day, by the time you’re ready to sit down to eat, your house smells glorious, and your meal is ready to be gobbled up as well.

You’ll love this Thai Beef recipe for several reasons:

~ It’s a one-pot wonder – yay for fewer dishes to wash!

~ With coconut milk standing in for fattening creams or oils, along with a bevy of veggies, it’s muy healthy.

~ Sriracha, peanut satay, and soy sauce hold hands in a delectable, sexy flavor dance. (Kind of like a crockpot Argentine Tango . . . um, but not really at all. I have  to back away from “Dancing with the Stars”, pronto.)

~ Since it’s not too “out there” even your kids will like it.

Alrighty. Enough yapping. At long last, I’m ready to share the recipe. Here you go:

 

Recipe courtesy of: Simple Nourished Living

Ingredients:

  • 2 pounds beef chuck roast
  • 10 ounces peanut satay sauce
  • 1 can (13.5 ounces) light coconut milk
  • 3 tablespoons soy sauce
  • 1 tablespoon Sriracha – or to taste
  • 1 package (16 ounces) baby carrots
  • 1 red bell pepper, sliced
  • ¼ cup chopped cilantro, optional
  • Salt and pepper to taste

This is what the peanut satay sauce looks like. I can usually find it in the Asian section at Mariano’s.

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Directions: 

  1. Coat your crockpot bowl with nonstick spray.
  2. Place the beef in the bottom of your slow cooker. (I actually seared it in a hot pan for 4 minutes on each side first to lock in the juices.)
  3. 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.

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5. Break up the meat into small pieces, and serve with sauce over rice. Garnish with cilantro.

Yum!

 

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And here’s the handy dandy printable version.

Enjoy!

10-Minute Prep Crockpot Thai Beef

Serves 9
Prep time 10 minutes
Cook time 6 hours
Total time 6 hours, 10 minutes

Ingredients

  • 2lb beef chuck roast
  • 10oz peanut satay sauce
  • 13.5oz can light coconut milk
  • 3 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 16oz package of baby carrots
  • 1 red bell pepper, sliced
  • 1/4 cup chopped cilantro (optional)
  • Salt and pepper to taste

Directions

Step 1
Coat your crockpot bowl with nonstick spray.
Step 2
Place the beef in the bottom of your slow cooker. (I actually seared it in a hot pan on the stove with a little oil for 4 minutes on each side first to lock in the juices.)
Step 3
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.
Step 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.
Step 5
Break up the meat into small pieces, and serve with sauce over rice. Garnish with cilantro.

Written by Becky


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2 Comments
  • Kristie says:

    Another delicious recipe I must try. Our mornings and evenings here in Colorado Springs are getting quite chilly. We move into our new home on Oct. 27 so once I unpack our crockpot, this recipe will definitely be one I’ll make.

    • Becky says:

      I’m so excited for you and your big move-in day, Kristie! And, yes, this is a “must try” for a simple meal after you’ve been unpacking boxes all day long.


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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