I don't cook beef very often, but when I do, I choose this Thai Beef Curry crockpot recipe. It's really hard to mess up and always tastes delicious!
2cups1 can coconut milk
2Tablespoonsred curry pasteI used Thai Kitchen, because I'm incredibly authentic
1bell pepperdiced (I used red)
1/2lbbeefsirloin or rib eye, or whatever is inexpensive
1/4cupcanned bamboo shootsoptional; I used them but Bart and I agreed they basically tasted like nothing. So feel free to leave them out.
1/2cupsugar snap peastrimmed and cut in 1/3
Put all ingredients except the lime juice, snap peas, and cornstarch in the crockpot and cook on low for 7-8 hours or high for 5-6 hours. About 30 minutes before you're ready to eat (about the time you start cooking your rice), stir the sauce, and add the snap peas and lime juice. If you'd like the sauce slightly thicker, stir the cornstarch with 1 Tablespoon of cold water and pour it in the crockpot too, stirring to combine. Let it cook another 30 minutes, then serve over rice.