Go Back
Spicy Thai Thai Basil Beef with Green Beans and Cabbage
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into strips
  • 8 ounces green beans, trimmed and halved
  • 4 cups shredded cabbage
  • 1/2 cup fresh Thai basil leaves
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons fish sauce
  • 1 tablespoon coconut aminos
  • 1 teaspoon chili flakes
  • 1/2 cup beef broth
  • 1 tablespoon avocado oil

Instructions
 

  • Heat the avocado oil in a skillet over medium heat. Brown the beef strips in batches for 2 to 3 minutes per side, then transfer them to the slow cooker.
  • Add the garlic, ginger, fish sauce, coconut aminos, chili flakes, and beef broth to the slow cooker. Stir to combine with the beef.
  • Cover and cook on low for 5 hours.
  • Add the green beans and shredded cabbage to the slow cooker. Stir gently, then cover and cook for 1 more hour until the vegetables are tender but still hold some texture.
  • Turn off the heat and stir in the Thai basil leaves until they wilt slightly.

Notes

Stir the basil in right at the end so it stays bright and fragrant. For milder heat, reduce the chili flakes to half a teaspoon. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Skillet, Knife