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1 ½ pounds ground beef (or chicken or pork)

Black pepper

6 cloves garlic, chopped

2 teaspoons ground ginger

1 teaspoon Chinese 5 Spice

½ cup tamari or soy sauce

½ cup Thai chili sauce ((homemade in notes))

2 red bell peppers, sliced

2 cups chopped broccoli

1 cup cilantro, chopped

½ cup Thai basil, chopped

4 cups steamed rice

⅓ cup chopped roasted peanuts

2 tablespoons toasted sesame seeds

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For the Chili Sauce

⅓ cup honey

2 Tbls Ketchup

1-2 Tbls chili sauce

2 tsp lime zest

2 Tbls lime juice

1 Tbls rice vinegar

2 Tsp soy sauce

1 Tbls grated ginger

1 Clove grated garlic

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1. Set your crockpot to high. Drop in the raw meat and break it up with a fork. Add the garlic, ginger, Chinese 5 spice, tamari/soy sauce, Thai chili sauce, and season with pepper. Stir, breaking up the meat. Add the red peppers. Cover and cook on low for 4-6 hours or on high for 2-3 hours.

2. During the last 20 minutes of cooking, crank the heat to high. Stir in the broccoli, cilantro, and basil. Let cook on high until the sauce thickens slightly and the broccoli is steamed.

3. Divide the rice among bowls and top with sesame seeds. Spoon the beef and sauce over the rice. Add peanuts and additional basil.

Homemade Sweet Thai Chili Sauce: Mix ⅓ cup honey, 2 tablespoons ketchup, 1-2 tablespoons chili sauce, 2 teaspoons lime zest, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 2 teaspoons tamari or soy sauce, 1 tablespoon grated ginger, and 1 clove grated garlic in a glass jar. Shake or stir well. Use as directed.

Coconut Rice: Combine 1 (14 ounce) can of coconut milk, ¾ cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork