You may have learned from Episode 1 (Thai Noodle Salad), that we love Thai food.  This recipe is so good and so easy!  Only 5 ingredients into the slow cooker, then some crunchy additions after its done.  You’ll love it!

Slow Cooker Thai Style Beef Stew

Makes 9 servings

Ingredients

3.1  pound sirloin beef tip roast *see Note (could also use pork tenderloin or chicken breasts)
1  cup lower sugar teriyaki sauce *see Note
1  cup rice vinegar or white wine vinegar
1  teaspoon crushed red pepper
2  garlic cloves, minced
2 Tbsp natural peanut butter (creamy or crunchy)

Toppings (for each serving):

2 Tbsp chopped green onions
2 tsp  chopped dry-roasted peanuts
1/4 cup bean sprouts
2 Tbsp chopped cilantro

NOTES:

* A lean cut of beef includes: flank steak, eye of round roast, moose/bison roast.  Could also sub for chicken breast, chicken thigh or lean pork (nutritionals will change).

* I used San J gluten free teriyaki sauce

Directions

Trim fat from beef (if needed). Place the meat, teriyaki sauce, rice vinegar, garlic & crushed pepper into the slow cooker. Cover and cook on low for 6-8 hours. Remove beef from slow cooker and shred.  It should shred very easily. Add peanut butter to leftover liquid in slow cooker; stir well with whisk. Add beef back into the slow cooker and stir.

Top each serving with green onions, chopped peanuts, bean sprouts & cilantro.

* For no additional calories, serve over tofu shirataki or yam “miracle” noodles (as shown).

Nutrition(serving size: 1/2 cup stew, 2 Tbsp green onions, 2 Tbsp cilantro, 1/4 cup bean sprouts, 2 teaspoons peanuts, and 1 lime wedge)
Calories: 285  Fat:9.5g  Protein:38g  Carbohydrate: 11.8  Sugars: 7g  Fiber:1.5g

Recipe is adapted from Cooking Light