Slow-Cooked Satay Beef & Garlic Rice
with Veggies & Crushed Peanuts- Peanuts
- Gluten
- Soy
- Milk
- Almond
- May contain traces of allergens
Imagine this: tender, melt-in-your-mouth beef infused with a rich, creamy peanut sauce, slow-cooked to perfection. Now, stop imagining, start cooking! Throw everything in your slow cooker and forget about it for a meal that proves that slow and steady wins the dinner race! *We’ve replaced the crushed peanuts in this recipe with roasted almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
carrot
1 packet
Asian Greens
1 packet
Beef Chuck Roll
1 sachet
curry powder
1 packet
peanut butter
(Contains: Peanuts; )
1 sachet
beef-style stock powder
1 packet
coconut milk
2 clove
garlic
1 packet
jasmine rice
(Contains: May contain traces of allergens; )
½ packet
roasted almonds
(Contains: Almond; )
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tbs
brown sugar
1 cup
water (for the curry)
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
Nutrition Values
Utensils
Cooking Steps
• Cut carrot into bite-sized chunks. Roughly chop Asian greens. • Cut beef chuck into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef chuck and cook, until browned on all sides, 3-4 minutes. • Add curry powder, peanut butter, beef-style stock powder, coconut milk, the soy sauce, brown sugar and the water (for the curry). Stir to combine.
• Transfer beef mixture to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring each hour, until beef is tender and falls apart, 4 hours. • In the last 5 minutes of cook time, add Asian greens and stir to combine.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until beef is tender, 90 minutes.
• When the curry has 30 minutes remaining, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop roasted almonds (see ingredients). • Divide garlic rice between bowls. • Top with satay beef curry. Garnish with roasted almonds. Enjoy!
