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Thai Peanut Beef<\/p>\nThai Peanut Beef<\/p>\n
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1 pound Flank or Skirt Steak – thinly sliced across the grain<\/p>\n
2-3 tsp. oil<\/p>\n
<\/p>\n
\u00bd C. creamy peanut butter<\/p>\n
2 tsp. soy sauce<\/p>\n
1 T.\u00a0 brown sugar<\/p>\n
2 tsp. Sriracha hot sauce<\/p>\n
\u00bc C. peanuts – chopped, optional<\/p>\n
3-4 T.\u00a0 water, to thin – if needed<\/p>\n
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Whisk together all sauce ingredients excluding peanuts. Add water 1 T.\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Thai Peanut Beef 1 pound Flank or Skirt Steak – thinly sliced across the grain 2-3 tsp. oil \u00bd C. creamy peanut butter 2 tsp. soy sauce 1 T.\u00a0 brown sugar 2 tsp. Sriracha hot sauce \u00bc C. peanuts – chopped, optional 3-4 T.\u00a0 water, to thin – if needed Whisk together all sauce ingredients excluding peanuts. Add water 1 T.\u00a0 at a time until sauce is a smooth, pourable consistency. Add oil to large pan or…<\/p>\n