An international combination of real beef, peanut butter, and vegetables is made bolder 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.
- ½ cup chunky peanut butter
- ⅓ cup soy sauce
- 1 ½ tablespoons sesame oil
- 4 tablespoon chopped fresh cilantro, reserve 3 tablespoons for garnishing
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 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
- 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.
- Serve warm. Sprinkle with the remaining cilantro, if desired.