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Slow Cooker Thai Beef Salad

Slow Cooker Thai Beef Stew

5 from 1 reviews

Ingredients

Instructions

  1. Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
  2. Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the skillet between batches if a lot of liquid has accumulated at the bottom to ensure even browning.
  3. Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger over medium-high heat for 5 minutes.
  4. Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
  5. Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
  6. Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicima during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.

Notes

Instant Pot Version:

  1. Turn the Instant Pot on Saute and heat 1 tablespoon of the coconut oil. Working in batches, brown the meat on all sides. Removing with a slotted spoon and setting aside.
  2. Add the remaining 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger until fragrant.
  3. Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
  4. Add the tomato paste, curry paste, fish sauce, lime juice, and salt, broccoli, carrots, jicama, then add the beef into the Instant Pot.
  5. Secure and seal the lid then manually set the time for 45 minutes. Perform a slow release of pressure when finished cooking. Serve garnished with cilantro.