Vietnamese Slow Cooker Beef
Ingredients
- 800 grams beef brisket or chuck - cut into 5 cm chunks
- 1 large brown onion - finely sliced
- 3 garlic cloves - crushed
- 4 tsp ginger - grated
- 1 red chilli - roughly sliced (deseed if you don't want the heat)
- 2 lemon grass stalks about 15 cm length, cut in half
- 2 star anise
- 2 kaffir lime leaves - fresh or dried
- 1 cinnamon stick
- 2 tbsp brown sugar
- ¼ cup fish sauce
- ¼ cup soy sauce
- 3 cups beef stock
- 1 large red capsicum - sliced into strips
- 1 400g baby corn -tinned or fresh
- 300 grams green beans - trimmed and halved
- ¼ cup coriander leaves - roughly chopped
- 1 lime cut into wedges
- 300 grams rice noodles
Instructions
- Combine beef, onion, garlic, ginger, chilli, lemon grass, lime leaves, star anise, cinnamon, sugar, sauces, stock in slow cooker. Cook, covered, on low for 6-8 hours
- About half an hour before serving, add capsicum, beans, and corn.
- Discard lemon grass, lime leaves, star anise and cinnamon. Add the rice noodles and cook for 5 minutes.
- Divide among bowls, garnish with coriander and serve.
Tips and Variations
GLUTEN FREE
VEGETARIAN - Use vegetable stock and add 800 grams of firm tofu sliced into thin sticks when you add the vegetables to the slow cooker.
Nutrition
Calories: 547kcal | Carbohydrates: 56g | Protein: 33g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1812mg | Potassium: 984mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1350IU | Vitamin C: 56mg | Calcium: 84mg | Iron: 5mg
