Rating: 4 stars
28 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1

Jalapeño seeds add a slight kick to this Thai beef dish. If you want to decrease the heat, seed the jalapeño before mincing.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:
8 servings (serving size: about 3/4 cup beef mixture, 1/2 cup rice, and 1 tablespoon basil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.

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  • Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.

  • Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

245 calories; fat 5.5g; saturated fat 2.3g; mono fat 2g; poly fat 0.2g; protein 27.4g; carbohydrates 20g; fiber 1.3g; cholesterol 50mg; iron 2.8mg; sodium 624mg; calcium 42mg.
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