Thai Peanut Beef

 

1 pound Flank or Skirt Steak – thinly sliced across the grain

2-3 tsp. oil

 

½ C. creamy peanut butter

2 tsp. soy sauce

1 T.  brown sugar

2 tsp. Sriracha hot sauce

¼ C. peanuts – chopped, optional

3-4 T.  water, to thin – if needed

 

Whisk together all sauce ingredients excluding peanuts. Add water 1 T.  at a time until sauce is a smooth, pourable consistency. 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. When beef has browned around edges and cooked to desired doneness. Add 1/2 of the sauce to the pan. Stir and cook 1-2 minutes longer. Top with remaining sauce and chopped peanuts. Garnish with sliced green onions or cilantro if desired and serve.