Steak with Thai Peanut Sauce
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
peanut butter
creamy |
|
| 2 | cloves |
garlic
|
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 | each |
jalapeño pepper
seeded and quartered |
*
|
| 2 | teaspoons |
ginger root
fresh, grated |
|
| ½ | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
yogurt, plain
|
|
| 1 | x |
pepper steak
sliced across grain 1/4 inch thick |
* |
| 1 | cup |
jasmine rice
uncooked, cooked according to package directions |
* |
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
peanut butter
creamy |
|
| 2 | cloves |
garlic
|
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
lime juice
fresh |
|
| 1 | each |
jalapeño pepper
seeded and quartered |
*
|
| 1E+1 | ml |
ginger root
fresh, grated |
|
| 2.5 | ml |
sugar
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 118 | ml |
yogurt, plain
|
|
| 1 | x |
pepper steak
sliced across grain 1/4 inch thick |
* |
| 237 | ml |
jasmine rice
uncooked, cooked according to package directions |
* |
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
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.
