Slow Cooker Thai Beef Salad

Name: Slow Cooker Thai Beef Salad
Prep time: 30 min
Cook time: 470 min
Total time: 500 min
Yield: 6
Cuisine: Thai
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

Recipe GLPR256146dc8ba8e6

Thai

Salad

500 min

508 cal

Servings: 6

Slow Cooker

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Fish sauce and curry paste will require a trip beyond the standard Charlotte chains—Harris Teeter carries both but not all locations stock them reliably, and ALDI does not. At roughly $2.50 per serving, the dish is reasonably priced, but the 500-minute stated time is wildly dishonest: eight hours of slow cooking plus prep and chopping brings the real commitment to nine hours, making this a weekend project, not a weeknight meal. Jicama is seasonal and expensive in the Carolinas (late fall through winter), and it does not reheat well after the long braise, so plan to eat it fresh. The slow-cooker method suits a family and scales easily, but the ingredient hunt and the time barrier mean this works best for a cook who plans ahead and enjoys sourcing global ingredients.