Prepare your ingredients, and let the slow cooker do the rest!
I used to always serve this dish with rice, but recently I developed a way to cook noodles in the slow cooker along with the sauce, making it an ideal one-pot meal and perfect for prepping those weekday lunches ahead of time. If you’d prefer to serve it with rice, just leave out the noodles and stock. This lean recipe uses reduced-fat coconut milk and no oil.
serves: 4
Ingredients
- 400g beef steaks, thinly sliced
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1 onion, chopped
- a few spring onions, chopped
- 3 tbsp peanut butter
- juice of 1 lime, plus 1 slice
- 400ml tin of reduced-fat coconut milk
- 1 red chilli, sliced
- 2 tbsp honey
- 4 garlic cloves, chopped
- 2.5cm fresh ginger, grated
- handful of baby corn
- handful of green beans, trimmed
- handful of Tenderstem broccoli
- 2 carrots, chopped
- 200g dried egg noodles
- 250ml hot chicken stock
- sesame seeds, to garnish
Method
Place all the ingredients, except the noodles and stock, in the slow cooker and stir. Cook on high for 2 hours or low for 5 hours. Add the noodles and stock, stir and cook for another 20 minutes, stirring after 10 minutes. Serve garnished with sesame seeds.
For a lower-calorie alternative, you could try this with rice or udon noodles instead.
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