Slow Cooker Thai Peanut Beef
This Slow Cooker Thai Peanut Beef is a rich, comforting crockpot dinner packed with bold flavor and minimal effort. Tender beef chunks slowly cook in a creamy coconut milk and peanut butter sauce infused with garlic, ginger, lime, and a touch of heat. If you love easy slow cooker beef recipes, this cozy peanut beef stew delivers restaurant-style flavor with simple pantry ingredients.
Inspired by classic Thai peanut sauce, this dish balances savory, nutty, sweet, and slightly spicy notes. Just pour one silky mixture over raw beef in the slow cooker, walk away, and come back to a warm, irresistible meal that tastes like you spent hours in the kitchen.
Why You’ll Love This Slow Cooker Thai Peanut Beef
Easy dump-and-go recipe Minimal prep, perfect for busy weeknights
Tender, flavorful beef Slow cooking creates melt-in-your-mouth texture
Comfort food with bold flavor Creamy peanut sauce with Thai-inspired taste
Meal-prep friendly Leftovers reheat beautifully and taste even better
Customizable spice level Adjust sriracha for mild or spicy results
This recipe is ideal if you’re searching for slow cooker beef sirloin recipes, Thai peanut crockpot meals, or a cozy coconut milk beef stew.
Servings: 6
Ingredients:
2½ pounds beef sirloin, cut into 1½-inch chunks
1 can (13.5 oz) unsweetened coconut milk
½ cup creamy peanut butter
3 tbsp sriracha (adjust to taste)
3 tbsp fresh lime juice
2 tbsp fish sauce
2 tbsp soy sauce or low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 medium yellow onion, sliced
1 red bell pepper, sliced
½ tsp kosher salt
¼ tsp black pepper
For serving:
Cooked jasmine rice or rice noodles, chopped cilantro, roasted peanuts, lime wedges (optional)
Directions:
1. Layer the Ingredients
Place beef chunks in an even layer at the bottom of a 5- to 7-quart slow cooker. Add sliced onion and bell pepper on top, then season lightly with salt and black pepper.
2. Make the Thai Peanut Sauce
In a bowl, whisk together coconut milk, peanut butter, sriracha, lime juice, fish sauce, soy sauce, brown sugar, garlic, and ginger until smooth and creamy. The sauce should taste nutty, savory, and slightly spicy.
3. Pour and Cook
Ladle the peanut-coconut mixture evenly over the beef and vegetables, making sure everything is coated.
Cook on LOW for 7–8 hours
Or HIGH for 3½–4 hours
The beef is ready when fork-tender.
4. Adjust the Sauce
Taste and adjust seasoning. Add more lime for brightness or extra sriracha for heat. If the sauce is too thick, stir in a splash of coconut milk or warm water.
5. Serve
Spoon the Thai peanut beef over jasmine rice or rice noodles. Garnish with cilantro, roasted peanuts, and lime wedges if desired.
Serving Ideas:
Pair with steamed broccoli, bok choy, or green beans
Add a fresh cucumber salad or cabbage slaw for balance
Use leftovers in lettuce wraps or over roasted sweet potatoes
Variations & Tips:
Milder flavor: Reduce sriracha to 1 tablespoon
Thicker sauce: Stir in 2–3 extra tablespoons peanut butter at the end
Alternative cuts: Beef chuck works well for extra tenderness
Chicken option: Swap beef for boneless chicken thighs; cook 4–5 hours on LOW
Gluten-free version: Use tamari instead of soy sauce
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of coconut milk to keep the sauce silky.
