Thai Beef

From 5-Ingredient Slow Cooking. Served over rice, but would also go well with noodles. Delicious!

1 1.5-2 lbs flank steak

1 16-oz pkg peeled baby carrots

1 11.5-oz bottle peanut stir fry sauce

1 c unsweetened coconut milk

1/4 c chopped peanuts

1. Trim fat from meat. Cut meat into thin bite-sized strips. Place meat and carrots in a 3.5 – 4 quart slow cooker. Pour peanut stir-fry sauce over meat and carrots.

2. Cover and cook on low heat for 8-10 hours or high heat for 4-5 hours. Stir in coconut milk.

3. To serve, spoon meat mixture onto dinner plates. Sprinkle with peanuts.


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