Monday, September 7, 2015

SPICY CROCK POT THAI BEEF ENJOY DAN:

                        SPICY CROCK POT THAI BEEF by CHEF DAN:
Serves 6-8

INGREDIENTS:
2 tablespoons coconut oil, divided
2 pounds round steak, cut into strips
1 onion, thinly sliced
3 garlic cloves, minced
1 thumb-size fresh ginger, minced
1 (19 Oz) can Mae Ploy coconut milk
1/3-cup tomato paste
2 tablespoon red curry paste
1 tablespoon EACH fish sauce, oyster sauce, tamarind, curry powder, sumac, and smoked paprika
2 teaspoons EACH sea salt, and lime juice
2 cups EACH broccoli florets, and julienned carrots
1 cup jicama, julienned
A bunch fresh cilantro

DIRECTIONS:
1.   Heat 1 tablespoon coconut oil in a skillet over medium-high heat when sizzling.
2.   Add the strips of meat and brown on all sides.
3.   Spray crock-pot with cooking spray and add browned meat.
4.   Wipe out the skillet and add remaining oil, over medium-high heat.
5.   Add onions, and ginger and sauté for 4 minutes.
6.   Add garlic and sauté 1 minute.
7.   Add coconut milk and stir continuously to release browned bits in the bottom of the pan.
8.   Add tomatoes paste, and next 8 ingredients.
9.   Add to the crock-pot over the meat.
10.                Cook on high for 5 hours or low for 8 hours.
11.                Add broccoli, carrots and jicama during the last 30 minutes for high heat and 1 hour for low heat of cooking.
12.                Serve with cilantro.


ENJOY DAN:                                                      BON-APPETITE!!

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