Asian food of any kind is one of my family's favorites, so anytime I come across one such recipe, it immediately goes on my menu. Such is the case with this Thai Peanut Beef.
I changed the recipe slightly by adding in some pear juice, and it turned out fantastic, it was quite reminiscent of a Korean Beef Bulgogi.
Thai Peanut Beef
Adapted from: Le 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
¼ cup creamy peanut butter
2 teaspoons soy sauce
1 tablespoon brown sugar
2 teaspoons tabasco hot sauce
pear juice, I just poured in a little, didn't measure
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.