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!!