An international combination of real beef, peanut butter, and vegetables is made bolder and packed with crushed red pepper flakes, sesame oil, and peanuts and cooked to red-hot perfection, as it adds some red zing to the beef and herbs based in Thailand. Cashews occasionally replace the unsalted peanuts and work for this too. But unlike the original, stir-fried beef, this Thai dish has a moderate hint of black pepper and soy sauce.
- ½ cup chunky peanut butter
- ⅓ cup soy sauce, dark or light only
- 1 ½ tablespoons sesame oil
- 6 tablespoon chopped fresh cilantro, reserving 3 tablespoons for garnishing if desired
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 1 ½ teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- ¾ pound boneless beef sirloin steak
- 1 tablespoon vegetable oil
- 2 large carrots, julienned
- ½ cup chopped green onions
- 1 medium-size red pepper, chopped
- ½ cup unsalted peanuts
- 3 cups cooked rice, white only
- Combine peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic powder, black pepper, and red pepper flakes in a small bowl; set aside.
- Partially freeze steak; slice across the grain into ⅛-inch strips.
- Stir-fry beef in oil in a large skillet or wok over high heat 1 to 2 minutes.
- Add carrots, onions, red pepper, and peanuts; cook 1 to 2 minutes.
- Add rice and peanut sauce; heat thoroughly. Transfer the cooked beef to the large bowl.
- Serve warm and plain, over rice, or with other main dishes. Sprinkle with the remaining cilantro, if desired.