Slow Cooker Thai Beef Salad
Recipe GLPR256146dc8ba8e6
A aromatic slow-cooked Thai beef dish with tender beef, vegetables, and a rich coconut curry broth infused with ginger, garlic, and fish sauce. The beef becomes succulent over hours of gentle cooking, then fresh vegetables are added at the end for a light, textured finish. Serve this warm salad garnished with fresh cilantro for a complete meal that's naturally gluten-free and dairy-free.
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Ingredients
3 pounds beef stew meat, trimmed of fat
2 tablespoons coconut oil, divided
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 teaspoons peeled and minced fresh ginger
1 (13.5-ounce) can full-fat coconut milk
1/2 cup Thai red curry paste
1/3 cup tomato paste
2 tablespoons fish sauce
2 teaspoons fresh lime juice
2 teaspoons sea salt
2 cups broccoli florets
2 cups julienned carrots
1 cup peeled and julienned jicama
Fresh cilantro, for garnish
Directions
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Working in batches, brown the beef stew meat on all sides, taking about 3 to 4 minutes per batch. Use a slotted spoon to transfer each batch of browned meat directly to your slow cooker. Wipe out the skillet between batches if excess liquid has accumulated to ensure even browning.
Add the remaining 1 tablespoon of coconut oil to the same skillet. Sauté the sliced onion, minced garlic, and minced ginger over medium-high heat for 5 minutes until softened and fragrant.
Pour the full-fat coconut milk into the skillet and stir continuously to dissolve and release any browned bits stuck to the bottom of the pan.
Stir in the Thai red curry paste, tomato paste, fish sauce, fresh lime juice, and sea salt until well combined. Pour this entire mixture over the browned beef in the slow cooker and stir gently to combine. Cover and cook on high for 5 hours or on low for 8 hours, until the beef is very tender.
If cooking on high, add the broccoli florets, julienned carrots, and julienned jicama during the last 30 minutes of cooking. If cooking on low, add them during the last hour. This preserves their texture and prevents overcooking.
Transfer to serving bowls and garnish generously with fresh cilantro. Serve warm and enjoy.
