Slow Cooker Coconut Beef with Rice Noodles

By gvcathy

Snap peas are at their best in spring; here, they take center stage, adding a nice bit of texture—along with red onion—to the tender beef and soft noodles. The beef mixture also pairs terrifically with rice.

Ingredients

• 3/4 cup(s) light coconut milk
• 1 to 2 tablespoon(s) red curry paste
• 2 clove(s) garlic, finely chopped
• 2 teaspoon(s) grated ginger
• Kosher salt
• 1.5 pound(s) lean beef stew meat, trimmed and cut into 1 1/2-in. pieces
• 8 ounce(s) rice noodles
• 3 ounce(s) snap peas, sliced crosswise
• 1/2 red onion, thinly sliced
• 2 tablespoon(s) fresh lime juice, plus lime wedges for serving
• 1/2 cup(s) fresh cilantro or basil leaves
• Chopped peanuts (optional)

Preparation

Step 1

In a 5- to 6-qt slow cooker, whisk together the coconut milk, curry paste, garlic, ginger and 1/4 tsp salt.

Add the beef and toss to coat. Cook, covered, until the meat easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.

Fifteen minutes before serving, cook the noodles according to package directions. Gently fold the peas, onion and lime juice into the beef mixture and cook for 3 minutes. Fold in the cilantro. Serve the beef mixture over the noodles. Sprinkle with chopped peanuts (if using) and serve with lime wedges, if desired.