Like a curry without the spices this fragrant peanut butter and chilli beef is easy to make in your slow cooker with only 5 ingredients plus staples.
Looking for more slow cooker recipes or more five-ingredient dinners?
Ingredients
Staples
Method
1.Preheat a 5-litre (20-cup) slow cooker on HIGH.
2.Trim and discard excess fat and sinew from beef; cut into 4cm (1½in) pieces.
3.Wash coriander well, paying particular attention to the roots; pat dry. Pick coriander leaves in sprigs from stems; reserve leaves. Trim roots; finely chop roots to yield 2 tablespoons (make up quantity with chopped stems if not enough).
4.Combine coriander root, peanut butter, coconut milk, 2 tablespoons of the chilli paste, the vinegar and ½ cup (125ml) boiling water in slow cooker. Add the beef; stir to mix well.
Cook, covered, for 5 hours or until beef is tender and sauce is thickened. Transfer beef from cooker to a medium bowl with a slotted spoon. Blend sauce with a stick blender until smooth. Return beef to cooker.
5.Meanwhile, combine remaining chilli paste and the oil in a small bowl.
6.Stir half the reserved coriander leaves through beef mixture; drizzle with chilli oil mixture. Season to taste. Top with remaining coriander leaves; serve.
Serve it With Almond Pilaf
MAKE IT SIX Add torn fresh makrut lime leaves in with the beef in step 4.
Keep it Refrigerate in an airtight container for up to 2 days, or freeze for up to 3 months; thaw in the fridge.
Note
