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Be inspired every day with Living North
bowl of rice and beef and red pepper curry
February 2023
Reading time 1 Minute

The flavour here is sensational, like a very rich satay. It's got to be one of my all-time favourite fakeaways

The smell alone transports me back to my childhood so it holds such sentimental value. That's the beauty of food - it can trigger wonderful memories.
  • 500g beef steaks, thinly sliced
  • 5 garlic cloves, crushed
  • 1 tsp chilli flakes
  • 1 tsp ancho chilli flakes
  • 1 tbsp dried basil or Thai holy basil paste
  • 1 tbsp Thai fish sauce
  • 1 tbsp sugar
  • 3 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 heaped tbsp cornflour, mixed to a paste with 1 tbsp water
  • 3 tbsp honey
  • 1 red pepper, sliced
  • handful of mushrooms, halved
  • 250ml chicken stock
  • salt and pepper, to taste

Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for two and a half to three hours or low for five hours. If you would like the sauce to be thicker, stir in another teaspoon of cornflour mixed to a paste with a little water.

book cover

Extracted from Bored of Lunch: The Healthy Slow Cooker Book by Nathan Anthony (Ebury Press, £18.99) Photography by Clare Wilkinson

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