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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 9 |
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This meal gets its Southeast-Asian flair from none other than chunky peanut butter, plus tangy lemon juice and cilantro. Adjust the red pepper flakes to change the heat factor. Ingredients:
3 pounds beef stew meat |
1 medium sweet red pepper, sliced |
3/4 cup chunky peanut butter |
1/3 cup reduced-sodium soy sauce |
4 teaspoons canola oil |
3 garlic cloves, minced |
1 tablespoon lemon juice |
1 tablespoon minced fresh cilantro |
1/2 to 1 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
hot cooked rice, optional |
Directions:
1. In a 3- or 4-qt. slow cooker, combine beef and red pepper. In a small bowl, combine the peanut butter, soy sauce, oil, garlic, lemon juice, cilantro, pepper flakes and pepper. Pour over beef; toss to coat.
2. Cover and cook on low for 5-6 hours or until beef is tender. Serve with rice if desired. Yield: 9 servings.
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