For the slow cooker.
Slice your meat in thin strips and toss in a Ziploc bag with cornstarch. Add all of the liquid, spices, and peanut butter and garlic to blender. Blend then add to crockpot. Put meat on top, with green onions and toss gingerly to coat.
Cover and cook on low for 4-6 hours. The meat is done when it is no longer pink and has reached desired tenderness. Serve over steamed rice, and garnish with freshly sliced green onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 641 | ||
Calories from Fat: 315 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35g | 47 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 114mg | 35 % | |
Sodium 1126.5mg | 39 % | |
Potassium 650mg | 17 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 33.9g | ||
Protein 44.7g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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