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Thai Beef Peanut Sauce: A Delicious & Easy Recipe

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Tender, thinly sliced sirloin steak marinated and cooked to perfection, then tossed in a rich, homemade peanut sauce. Served over rice and garnished with peanuts, cilantro, and green onions.

Ingredients

Scale
  • 1.5 lbs Sirloin steak, thinly sliced against the grain
  • 2 tablespoons Soy sauce
  • 1 tablespoon Cornstarch
  • 1 tablespoon Vegetable oil
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
  • 1/2 cup Creamy peanut butter
  • 1/4 cup Soy sauce
  • 1/4 cup Honey (or maple syrup for vegan option)
  • 2 tablespoons Rice vinegar
  • 2 tablespoons Lime juice, freshly squeezed
  • 1 tablespoon Sesame oil
  • 1 tablespoon Sriracha (or more, to taste)
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground ginger
  • 1/2 cup Water (or more, to adjust consistency)
  • Cooked rice (Jasmine or brown rice recommended)
  • Chopped peanuts
  • Chopped cilantro
  • Sliced green onions
  • Lime wedges
  • Steamed vegetables (broccoli, carrots, snap peas)

Instructions

  1. Prepare the Beef: In a medium bowl, combine the thinly sliced sirloin steak with soy sauce, cornstarch, vegetable oil, ground ginger, garlic powder, and black pepper.
  2. Make sure the beef is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Make the Peanut Sauce: While the beef is marinating, prepare the peanut sauce. In a separate medium bowl, whisk together the creamy peanut butter, soy sauce, honey (or maple syrup), rice vinegar, lime juice, sesame oil, and sriracha.
  4. Add the minced garlic and ground ginger to the sauce.
  5. Gradually add water, whisking continuously, until the sauce reaches your desired consistency.
  6. Taste the sauce and adjust the seasonings as needed.
  7. Cook the Beef: Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil.
  8. Once the oil is hot, add the marinated beef to the skillet in a single layer. Avoid overcrowding the pan. If necessary, cook the beef in batches.
  9. Cook the beef for 2-3 minutes per side, or until it’s browned and cooked through.
  10. Remove the cooked beef from the skillet and set aside.
  11. Bring it All Together: If there’s any excess oil in the skillet, drain it off.
  12. Pour the peanut sauce into the skillet and heat over medium heat.
  13. Bring the sauce to a simmer, stirring occasionally.
  14. Add the cooked beef back to the skillet and toss to coat it evenly with the peanut sauce.
  15. Cook for another 1-2 minutes, allowing the beef to warm through and the sauce to thicken slightly.
  16. Serve: Serve the Thai beef peanut sauce over cooked rice. Garnish with chopped peanuts, chopped cilantro, and sliced green onions. Offer lime wedges on the side. Serve with steamed vegetables, such as broccoli, carrots, or snap peas.

Notes

  • Choose sirloin steak, flank steak or skirt steak. Slice the beef thinly against the grain for maximum tenderness.
  • Don’t skip the marinade.
  • Don’t overcrowd the pan when cooking the beef.
  • Adjust the sauce to your liking.
  • Use fresh ingredients.
  • Garnish generously.
  • The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Spice it up with more sriracha or red pepper flakes.
  • Make it vegan by using maple syrup instead of honey.
  • Serve it with a side of vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Find it online: https://anasrecipes.com/thai-beef-peanut-sauce/