Thai Peanut Beef
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Thai Peanut Beef
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This Thai Beef is so good, you’ll be licking the plate! Tender beef is tossed in a multi-dimensional sauce infused with soy sauce, fish sauce, brown sugar, lime juice, chili paste, basil, ginger, garlic and PEANUT BUTTER! The sauce is savory, sweet, salty, and tangy - everything a Thai sauce should be - and then some. The robust sauce is complimented by the refreshing sweetness of the pineapple and the tender crunch of the broccoli. This Thai Beef recipe is easy to make with its make-ahead-marinade and sauce and then it’s just a quick stir fry to dinner!
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Ingredients
- 1 1/2 pounds flank steak then cut into 2” length pieces, cut across the grain into 1/8 thin slices
- 1 oz. can pineapple tidbits drained
- 5 cups broccoli cut into bite size pieces
- 1/4 cup water
- 1/2 cup peanut butter crunchy
- 1/2 cup peanuts roasted, chopped
- green onions for garnish, optional
- peanut oil may substitute olive oil
Marinade/Sauce
- 1/3 cup soy sauce low sodium
- 1/4 cup brown sugar
- 2 tablespoon lime juice
- 2 tablespoons fish sauce
- 2 teaspoons ginger freshly grated
- 5 garlic cloves, minced
- 2-4 teaspoons Sriracha sauce Asian hot chili sauce
- 1 tablespoon basil dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- In a medium bowl, mix the Marinade/Sauce ingredients together. Add 1/4 cup Marinade to a freezer bag along with beef and turn to evenly coat. Reserve the rest of the marinade separately - this will become the base of your Sauce. Refrigerate Sauce and marinating beef for 8-24 hours.
- When ready to cook, drain excess marinade off of beef (if there is any). Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Working in batches, add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef. Wipe skillet of any excess moisture.
- Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 1-2 minutes.
- Add beef back to the skillet along with the reserved Sauce and pineapple. Bring sauce to a boil then reduce to a simmer until sauce has thickened. Stir in crunchy peanut butter until well combined.
- Taste and add additional salt, pepper, Sriracha, brown sugar to taste. Top with roasted peanuts and green onions.
Notes
- *If you use 3-4 teaspoons Sriracha you might want to increase brown sugar by 1-2 tablespoons to balance the heat. You can add this additional brown sugar at the end if desired.
- Thai Beef freezes very well. Take care not to overcook the beef or it won’t be as tender when reheated.
- To freeze:
- Let Thai Beef cool completely in the refrigerator.
- Transfer to an airtight container. If using a freezer bag, squeeze out any excess air to prevent freezer burn.
- Label and freeze for up to 3 months.
- When ready to eat, let Thai Beef defrost overnight in the refrigerator.
- Reheat in the microwave for 60 seconds then at 30 second intervals or gently on the stove.
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