This dish comes together really quickly which is a huge plus for me now a days. I love siracha sauce so I can adjust the heat level to our liking without dumping a ton of spices in. Can’t wait to make this again.
Thai Peanut Beef
(Adapted from creme de la crumb)
1-2 lbs beef, cut into thin strips (suggestion: flank steak or stir fry beef strips) + 2-3 teaspoons oil
*if using more than 1 pound beef, double the sauce recipe below
sauce
¼ cup creamy peanut butter
2 teaspoons soy sauce
1 tablespoon brown sugar
2 teaspoons siracha hot sauce
optional: ¼ cup peanuts, chopped
Whisk together all sauce ingredients excluding peanuts, set aside.
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 ½ of the sauce to the pan. Stir and cook 1-2 minutes longer.
Serve beef hot and top with remaining sauce and chopped peanuts. Garnish with sliced green onions if desired. (I forgot to reserve some sauce so that’s why mine looks thicker.)
