Monday, September 22, 2014

Thai Peanut Beef

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This dish comes together really quickly which is a huge plus for me now a days. I love siracha sauce so I can adjust the heat level to our liking without dumping a ton of spices in. Can’t wait to make this again.

Thai Peanut Beef

(Adapted from creme de la crumb)

 

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1-2 lbs beef, cut into thin strips (suggestion: flank steak or stir fry beef strips) + 2-3 teaspoons oil

*if using more than 1 pound beef, double the sauce recipe below

 

sauce

¼ cup creamy peanut butter

2 teaspoons soy sauce

1 tablespoon brown sugar

2 teaspoons siracha hot sauce

optional: ¼ cup peanuts, chopped

 

Whisk together all sauce ingredients excluding peanuts, set aside.

 

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Add oil to large pan or skillet and heat over medium high heat until hot. Add beef strips and cook 8-10 minutes, stirring throughout to ensure even cooking.

 

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When Beef has browned around edges and cooked to desired doneness.

 

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Add ½ of the sauce to the pan. Stir and cook 1-2 minutes longer.

 

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Serve beef hot and top with remaining sauce and chopped peanuts. Garnish with sliced green onions if desired. (I forgot to reserve some sauce so that’s why mine looks thicker.)

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