Cooked - Slow Cooker Thai-inspired Beef Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Thai-inspired Beef Bowls

4.0

2 tablespoons avocado oil

4 garlic cloves, (minced)

¼ cup coconut sugar

⅓ cup coconut aminos

1 tablespoon fish sauce ((I use Red Boat brand))

2 tablespoons creamy peanut butter

Zest of ½ lime

2 tablespoons lime juice

Inch knob of ginger (peeled and finely grated)

2 to 3 Thai chilis (minced)

2 pounds flap or flank steak (cut into 4 equal-sized pieces (*See FAQs for my notes on the cut of meat) )

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 mini bell peppers, (thinly sliced)

¼ cup thinly sliced red onion

1 cup julienne carrots

1 Thai chili, (minced)

1 garlic clove, (minced)

1 tablespoon rice vinegar

2 teaspoons fish sauce ((I use Red Boat brand))

Pinch of salt

2 cups prepared white rice

Fresh cilantro leaves,

Fresh Thai basil leaves,

1 lime (cut into wedges)

In the base of the slow cooker, combine the oil, garlic, coconut sugar, coconut aminos, fish sauce, peanut butter, lime zest, lime juice, ginger, and Thai chilis. Whisk until well combined.
Season both sides of the steak with salt and pepper then nestle into the sauce. Cook on high for 4 to 6 hours or low for 8 to 10.
When the cook time is complete, use two forks to shred the meat and keep on warm while you prepare the veggie salad. Keeping the shredded meat in the sauce for 10-15 minutes helps rehydrate the shredded meat and make it even more delicious!
Combine all of the veggie salad ingredients in a bowl and toss to combine. Set aside for at least 10 minutes to lightly “pickle.”
Divide the beef into bowls with prepared rice and veggie salad. Top with the cilantro and basil. Serve with a wedge of lime.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

CategoryBeef Bowl

Cuisine🇹🇭Thai

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 8h

Created 135 weeks ago

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