Extracted from Bored of Lunch: The Healthy Slow Cooker Book by Nathan Anthony (Ebury Press, £18.99) Photography by Clare Wilkinson
Nathan Anthony's Slow-Cooker Thai Basil Beef
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.
Serves
4
Ingredients
- 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
Method
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.
