Thai Beef (Crock Pot)

Submitted by TheFarlands

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

 

• Ready In: 4hrs 15mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 lbs beef flank steak
• 1 (16 ounce) package peeled baby carrots
• 1 (11 1/2 ounce) bottle peanut stir-fry sauce
• 1 cup unsweetened coconut milk
• 1⁄4 cup chopped peanuts
• thai noodles

directions

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.

Reviews

[Muffin Goddess]

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

 

[kitty.rock]

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!