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Tuesday June 14, 2005

Thai Beef

Ingredients
1 1-1/2- to 2-pound beef flank steak
1 16-ounce package peeled baby carrots
1 11-1/2-ounce bottle Thai peanut sauce
1 cup unsweetened coconut milk
1/4 cup chopped dry roasted peanuts

Directions
1. Trim fat from steak. Cut meat into thin bite-size strips. In a 3-1/2- or 4-quart slow cooker place flank meat and carrots. Pour peanut sauce over all.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in coconut milk. Sprinkle each serving with peanuts. Makes 6 servings.
Prep 15 minutes
Cook Low 8 hours, High 4 hours

Posted by Philips at 10:46 AM
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