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Slow Cooker Thai Basil Beef with Green Beans
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds flank steak, sliced thin against the grain
  • 1 pound green beans, trimmed and cut into 2-inch pieces
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon red chili flakes
  • 1 cup fresh Thai basil leaves
  • Cooked rice, for serving

Instructions
 

  • Add the sliced flank steak and green beans directly to the slow cooker insert.
  • Sprinkle the minced garlic and grated ginger over the beef and beans.
  • Pour in the soy sauce and oyster sauce, then add the sugar and red chili flakes.
  • Stir everything gently to coat the ingredients evenly.
  • Cover and cook on low for 6 hours until the beef is tender.
  • Stir in the fresh Thai basil leaves right before serving so they stay bright and fragrant.
  • Spoon the beef and green beans over cooked rice.

Notes

Slice the flank steak as thin as possible before cooking so it stays tender after hours in the slow cooker. Add the basil only at the end to preserve its fresh flavor. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board