The Dinner Planner

Weekly Meal Plan – Spring Week 2, 2022

Roasted Pumpkin Orecchiette / Traybake Chicken Fajita’s / Prawn Red Curry Laksa / Vietnamese Slow Cooker Beef  

Vietnamese Slow Cooker Beef

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Servings 6


  • 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


  • 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

VEGETARIAN - Use vegetable stock and add 800 grams of firm tofu sliced into thin sticks when you add the vegetables to the slow cooker. 


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

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