Slow Cooker Thai Basil Beef with Broccoli and Bell Peppers
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound lean beef sirloin, thinly sliced
- 4 cups broccoli florets
- 2 red bell peppers, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fish sauce
- 1/2 cup beef broth
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Place the sliced beef, onion, garlic, ginger, soy sauce, fish sauce, beef broth, sesame oil, and red pepper flakes in the slow cooker. Stir to combine everything evenly.
- Cover and cook on low for 5 hours.
- Add the broccoli florets and sliced red bell peppers to the slow cooker. Stir gently, then cover and cook for 1 more hour on low until the vegetables are tender but still bright.
- Turn off the heat and stir in the Thai basil leaves until they wilt slightly.
- Serve the beef and vegetables with lime wedges on the side.
Notes
Add the broccoli and peppers only in the final hour so they keep some crunch instead of turning soft. Stir the basil in after the cooker is off to preserve its fresh flavor and color. Leftovers reheat well in a skillet over medium heat with a splash of broth to loosen the sauce. If you prefer less heat, reduce the red pepper flakes to 1/4 teaspoon.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board