Coconut Curry Shredded Beef

Langkah-langkah

1. Season the beef generously with salt and pepper. Heat the oil in a large stockpot or sauté pan over medium-high heat. Add the beef in a single layer and let it cook undisturbed until the bottom layer develops a deep golden brown sear. Flip the beef and continue searing each side until evenly browned.
2. While the beef sears, prep the broth. In the bowl of a large slow cooker, stir together the onion, garlic, beef broth, curry paste, ginger and brown sugar until combined. Add the beef in a single layer on top of the onion mixture and toss so that it is coated on all sides with the broth. Cover and slow cook on high for 4-5 hours or on low for 7-8 hours or until the beef is tender and shreds easily with a fork.
3. Up to 1 hour before serving, whisk together the lime juice, fish sauce and sugar together in a mixing bowl until combined. Add the cucumbers and cilantro/mint and toss until evenly coated. Cover and refrigerate until ready to serve.
4. Transfer the beef to a plate and use two forks to shred it into bite-sized pieces. Add the coconut milk and lime juice to the slow cooker and stir to combine. Add the shredded beef back in and toss to coat in the sauce.
5. Serve. Serve the beef over rice or noodles alongside the cucumber salad, garnished with fresh cilantro, and enjoy!