Let’s say it’s 7pm and you suddenly realize you’re craving Chinese/Thai takeout.
Unfortunately, you’re in the middle of nowhere surrounded by heaps of snow, and the closest Chinese/Thai restaurant is a 15-mile drive away which includes crossing State line.
On top of that you’ve been skiing all day and you’re tired and sore, and the last thing you want to do is hop in the car and go get the food.
That was me a week ago; hankering for Chinese/Thai food but too lazy to actually get it.
Since suppressing my cravings was not an option (it never really is), I fired up the stove and did the best I could with what I had.
That’s how this awesome stir-fry beef with Thai peanut sauce came to life. *High-five*
The really cool thing about this recipe is that it comes together in minutes. Which makes me love it even more considering that I’m such a last-minute kind of guy/cook.
Also, it doesn’t require an ad hoc grocery shopping trip. Just like me, you will likely already have all the ingredients needed.
What can I say about it? It’s spicy, but not to spicy. Has a good umami kick and all of the creaminess of peanut butter.
I served it with some stir-fried bok choy on the side. Everyone was really pleased with the dinner. We saved money, stay cozy inside and enjoyed a wonderful evening all together.
And then - out of nowhere - one of your friends says “Hey man, this is even better than the stuff I get at the Oriental Garden!”
*Double high five*
15-Minute Beef with Thai Peanut Sauce Print this recipe!
Adapted from Quick Fix Meals and inspired by Cremedelacrumb
1 lb / 453 gr organic grass-fed beef strips (I used flank steak)
2 tablespoons olive oil
¼ cup / 2.2 oz / 65 gr peanut butter (I used Vermont Peanut Butter, which is awesome!)
1 tablespoon organic wheat-free soy sauce (or coconut aminos)
1 tablespoon raw organic honey
1 garlic clove, minced
2 teaspoons Sriracha sauce (store bought or homemade)
1 - 2 tablespoons hot water
1 scallion, finely chopped (for garnishing)
In a small bowl whisk together peanut butter, soy sauce (or coconut aminos) honey, garlic and Sriracha. Add water, one tablespoon at a time, until reaching the desired thickness (I like mine to be pretty thin). Set aside.
In a large frying pan (or using a wok if you own one) heat the olive oil over medium-high heat until hot. Add beef strips and saute 8 to 10 minutes, making sure the beef is evenly cooked.
When the beef has browned stir in ½ of the peanut sauce and cook for a couple minutes. If it looks too dry add some water, one tablespoon at a time.
Serve warm with remaining sauce on top and sprinkled with scallion.
One serving yields 454 calories, 29 grams of fat, 11 grams of carbs and 40 grams of protein.