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Slow Cooker Thai Basil Beef

Slow Cooker Thai Basil Beef

Patricia Packard
This Slow Cooker Thai Basil Beef is a flavorful and comforting dish that brings a taste of Thailand to your kitchen without the fuss.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 500 g 1 lb 2 oz beef steaks, thinly sliced
  • 5 garlic cloves crushed
  • 1 tsp chilli flakes adjust to taste
  • 1 tsp ancho chilli flakes or regular chilli powder as a substitute
  • 1 tbsp dried basil or Thai holy basil paste fresh Thai basil if available
  • 1 tbsp Thai fish sauce or soy sauce for a halal alternative
  • 1 tbsp sugar brown sugar preferred
  • 3 tbsp soy sauce
  • 2 tbsp orange juice freshly squeezed recommended
  • 1 heaped tbsp cornflour mixed to a paste with 1 tbsp water
  • 3 tbsp honey
  • 1 red pepper sliced thin
  • Handful of mushrooms halved
  • 250 ml 1 cup chicken stock (ensure it is halal)
  • Salt and pepper to taste

Instructions
 

Prepare the Beef

  • Slice the beef steaks thinly against the grain. This helps the meat become extra tender during cooking.

Make the Sauce

  • In a small bowl, combine the garlic, chilli flakes, ancho chilli flakes, dried basil or Thai basil paste, fish sauce, sugar, soy sauce, orange juice, and honey. Mix well. This will be the flavorful base of your dish.

Assemble in Slow Cooker

  • Add the sliced beef to the slow cooker, then pour the sauce over the top. Stir gently to ensure the beef is well coated.

Add the Vegetables

  • Toss in the sliced red pepper and halved mushrooms. Pour in the chicken stock and give everything a gentle stir.

Cook

  • Set your slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours. The beef should be tender and infused with all the delicious flavors.

Thicken the Sauce

  • About 20 minutes before serving, stir in the cornflour paste. This will help the sauce thicken nicely. Cover and let it cook for the remaining time.

Season and Serve

  • Taste the dish and adjust salt and pepper as needed. Serve hot over jasmine rice or noodles, garnished with fresh basil or chopped spring onions if desired.

Notes

Don’t overcook the veggies: If you prefer crisper vegetables, add them halfway through the cooking time.
No Thai basil? Substitute with regular basil and a pinch of aniseed for a similar flavor.
Cornflour paste: Always mix with cold water before adding to avoid lumps.
Boost the heat: Add fresh chopped chillies or a dash of sriracha if you love it spicy.
Vegetarian version: Use tofu or mushrooms in place of beef and switch to vegetable stock.