Slow Cooker Thai Basil Beef
I adore this recipe, which was inspired by the local Thai takeaway we had growing up. The smell alone transports me back to my childhood, so it holds such sentimental value. That’s the beauty of food—it can trigger wonderful memories. The flavour here is sensational, like a very rich satay. It’s got to be one of my all-time favourite takeaways.
Method
Based on 4 servings, adjust as needed.
Step 1
Place all the ingredients in the slow cooker except for the Thai basil, stir and season to taste. Cook on high for 2.5–3 hours or low for 5 hours.
Step 2
If you would like the sauce to be thicker, stir in another teaspoon of cornflour mixed to a paste with a little water.
Step 3
Serve with the rice heated according to the packet instructions, and stir the Thai basil through with the beef just before serving.
- Ingredients
- Based on 4 servings
-
500g Beef Steaks, thinly sliced 1x Sainsbury's British or Irish Extra Lean Casserole Steak 500g -
3 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
2 tbsp Orange Juice, juiced 1x Sainsbury's Oranges -
1 heaped tbsp Cornflour, mixed to a paste with equal amounts of water 1x Sainsbury's Cornflour 500g -
3 tbsp Honey 1x Stamford Street Co. Clear Honey 340g -
1 Red Pepper, sliced 1x Sainsbury's Red Pepper -
200g Handful Of Mushrooms, halved 1x Sainsbury's Closed Cup White Mushrooms 300g -
Maldon Salt to taste 1x Maldon Sea Salt Flakes 250g -
1 tbsp Sugar 1x Sainsbury's White Granulated Sugar 500g -
250ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
1tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
5 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1 tsp Ancho Chilli Flakes 1x Sainsbury's Ancho Chilli Flakes 27g -
1 tbsp Thai Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
2 Pouches Cooked Jasmin Rice 2x Ben's Original Jasmine Microwave Rice 220g -
10g Thai Basil, picked, or 1/3rd the quantity of dried basil 1x Sainsbury's Thai Basil 20g