Spicy Malaysian Style Beef
Submitted by Martha Denton
Malaysian-inspired slow cooker beef with jalapeño, coriander, cumin, ginger, and coconut. Set it on low for 12 hours and come home to fork-tender, richly spiced meat.
YIELD
4 servingsPREP
10 minCOOK
12 hrsREADY
12 hrsSet it before work, eat like royalty when you get home. This Malaysian-inspired slow cooker beef practically makes itself. Bottom round steak simmers all day with jalapeño, garlic, coriander, cumin, ginger, and a touch of coconut until it falls apart at the slightest nudge of a fork.
The low, slow cook transforms a lean, tough cut into something meltingly tender and deeply infused with Southeast Asian warmth.
Serve it over brown rice with steamed vegetables and let that fragrant, spiced sauce pool over everything.
Kitchen Tips
- Bottom round is a lean cut that gets beautifully tender with long, slow cooking. Don’t substitute a fattier cut or the sauce will be greasy.
- Chop the jalapeño fine so the heat distributes evenly throughout the dish rather than hitting you in random bites.
- This recipe is hands-off by design. Resist the urge to open the lid. Every peek releases heat and adds to the cooking time.
Ingredients
Directions
Combine ingredients in an electric crockery cooker and stir gently to coat meat evenly.
Cover and cook at low setting according to manufacturer’s directions, until meat is very tender--about 12 to 18 hours.
Serve with brown rice and steamed vegetables if desired.
Comments
