Ingredients
- 400g beef steaks, thinly sliced
- 5 garlic cloves, crushed
- 1 tsp chilli flakes
- 1 tsp ancho chilli flakes
- 1 tsp 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
1. Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 2.5-3 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.
Per serving: 325 calories. I serve this dish with boiled rice, or chips cooked in my airfryer. Adding 200g of rice will add 260 calories.
