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

Southern Living
This Story Originally Appeared On myrecipes.com

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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.

Nutrition Facts

245 calories; fat 5.5g; protein 27.4g; carbohydrates 20g; cholesterol 50mg; sodium 624mg. Full Nutrition
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