Steak with Thai Peanut Sauce
Submitted by iksgirl420
Sliced pepper steak tossed in a creamy Thai peanut sauce with jalapeno, ginger, lime, and yogurt, served over jasmine rice. A rich, nutty, spicy beef dinner ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThai peanut sauce and steak are one of those combinations that just works on every level.
Blend up peanut butter with garlic, soy sauce, fresh lime juice, jalapeno, ginger, and a touch of cayenne, then stir in yogurt for a creamy, tangy base. Warm it in a skillet with sliced pepper steak and serve the whole thing over fragrant jasmine rice with a scatter of green onions on top.
The sauce is nutty, spicy, and a little bit creamy all at once, and it clings to every slice of beef.
Kitchen Tips
- Blend the sauce until completely smooth for the silkiest texture
- Heat the sauce gently over low heat so the yogurt doesn’t curdle
- This works great with leftover steak, just slice thin and warm through in the sauce
- Adjust the jalapeno and cayenne to your heat preference, or swap in a Thai chili for a more authentic burn
Ingredients
Directions
In blender container, process peanut butter, garlic, water, soy sauce, lime juice, jalapeno pepper, ginger, sugar and cayenne until smooth.
Stir in yogurt.
To Serve: Heat sauce in medium skillet over low heat, toss in sliced pepper steak until heated through.
Serve over Jasmine rice. Sprinkle with sliced green onions.
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