Cooking Rice Pudding In A Slow Cooker

Slow Cooker Coconut Beef with Rice Noodles

Yunhee Kim

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.

Cal/Serv: 491

Yields: 4

Prep Time: 0 hours 15 mins

Total Time: 7 hours 15 mins

3/4 c. light coconut milk

2 tbsp. red curry paste

2 clove garlic

2 tsp. Grated Ginger

kosher salt

1 1/2 lb. lean beef stew meat

8 oz. rice noodles

3 oz. snap peas

1/2 Red Onion

2 tbsp. fresh lime juice

1/2 c. fresh cilantro or basil leaves

Chopped peanuts (optional)

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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.

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