Tuesday, January 18, 2022

Cooking is Fun... And Easy! Thai Coconut Beef with Red Peppers and Snap Peas

 

Well, the Hawaij Chicken I was going to make this weekend didn't turn out as well as I would have liked.  Needs a bit more tweaking.  We had it for dinner, Mom and Hubs like it, but I was going for something slightly different.  Anyhow...stay tuned for that one.  

But, I made up for that by making an AMAZING Thai Coconut Beef in my InstantPot.  Ya'll know how we love the Asian flavors around here, and this did not disappoint.  This was a piece of cake in the InstantPot. 

Thai Coconut Beef with Red Peppers and Snap Peas

I don't know about you, but we love beef, and we're always trying to find new and different things to do with the bigger cuts of meat we get in our freezer packs from our butcher.  Things like round steaks, chuck roasts, arm roasts, and rump roasts can be a little intimidating for a 2 person household, and who wants to do the same old pot roast every time.  This was a great meal for prep cooking, I made it on Sunday, and we had it for dinner tonight.  It's going to be lunches for the rest of the week.  Adapted from this one at Taste of Home.  I got their InstantPot cookbook for Christmas, and this recipe was easy… and FUN.


 Ingredients

2 tablespoons oil
2-3 lb boneless chuck roast, trimmed of fat and cut in fist-sized chunks
1 can unsweetened coconut milk (13.66 oz)
1 large red bell pepper, julienned
1 small bunch scallions (about 10 scallions), sliced thin.  Separate into white and green parts.
3 large cloves garlic, microplaned or minced
1/2 cup creamy peanut butter
1/4 cup Thai Red Chili Paste (I found this in our regular grocery store, in the Asian food section)
2 tablespoons soy sauce
2 tablespoons honey
3/4 cup plus 2 tablespoons beef broth
2 teaspoons fresh ginger, microplaned or minced
1/2 pound stringless fresh sugar snap peas
1/4 cup minced cilantro (leaves and stems are perfectly fine)
Salt and pepper

For garnishes:
Lime wedges
Chopped roasted peanuts
Green parts of scallions from above

Step 1.  Generously salt and pepper beef chunks on both sides.  Set a 6 qt. InstantPot to saute high and add oil.  Wait a few minutes for the oil to heat up, and working in 2 batches, brown the beef chunks on both sides.  Remove to a plate.  Deglaze the InstantPot with 2 tablespoons of beef broth and scrape the bottom of the pot.  Toss in white part of scallions, ginger, and garlic.  Saute about 2 minutes, and add red peppers.  Mix everything together and place beef on top.  Cancel saute. 


Step 2.  In a large bowl, whisk or blend together (or use an immersion** or "stick" blender like I did—way faster) coconut milk, peanut butter, red chili paste, soy sauce, honey, and remaining beef broth.  Pour all of the mixture over your beef and vegetables in the InstantPot.  Put the lid on, and pressure cook high for 35 minutes.  Quick release, and remove the lid.  Remove beef to a bowl, shred with two forks.  Switch to saute low for and add snap peas.  Simmer for 5 minutes.  Plate rice, then beef, and pour sauce and veggies over both.  Garnish with your choice of condiments.  By the way, I cooked and prepped everything except the snap peas on Sunday, left it in the InstantPot insert, and put a lid on, then put in the fridge until Tuesday.  I took it out about an hour before dinner to come up to room temp, then completed the recipe.

Side Note about Immersion Blenders:  We don't even own a "real" blender.  These things can be tossed in a drawer, clean up in a snap in the dishwasher (the part that goes in the liquid comes off and goes in the dishwasher), and our came with a little mini-food processor bowl that's great for sauces.  We have a Cuisinart, but there are tons of brands).

Another note about InstantPots:  Anybody interested in a tutorial with pictures on the basics of InstantPot cooking?  I love the thing, and I'd gladly do a post on it.  Just leave me a note in the comments!

Buen Provecho!

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