Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

Delicious and full of flavor. From Better Homes and Gardens 5-Ingredient Slow-Cooker Recipes 2004.

Ingredients Nutrition


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

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

Muffin Goddess April 03, 2013

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!

FloridaNative April 16, 2009