Thai Peanut Beef
Skip the take-out tonight and try this unbelievably easy 20-minute dish that the whole family will love!
Jason and I are trying to cut down on ordering out so I’ve been trying to make a lot of take-out dishes right at home, whether it’s Chinese orange chicken, honey walnut shrimp, or PF Chang’s Mongolian beef. But my new favorite has to be this unbelievably easy 20 minute Thai peanut beef.
Seriously, I kid you not – this dish really comes together in just 20 minutes with 10 minute prep, maybe even less. It’s a simple peanut butter sauce that you stir in to the cooked flank steak. That’s it! Not to mention how tasty it is too! The subtle sweet peanut sauce blends in so well with the crisp beef slices, and when you drizzle on that Sriracha, it is absolute perfection.
So the next time you think about ordering take-out, I really urge you to make this – it’s so easy, so quick and it’s sure to be a family favorite!
Thai Peanut Beef
Ingredients
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons Sriracha, or more, to taste
- 2 tablespoons vegetable oil
- 1 ½ pounds flank steak, thinly sliced across the grain
- Kosher salt and freshly ground black pepper, to taste
- 1 green onion, thinly sliced
- 2 tablespoons peanuts, chopped
Instructions
- In a large bowl, whisk together peanut butter, soy sauce, brown sugar, Sriracha and 2 tablespoons water; set aside.
- Heat vegetable oil in a large saucepan over medium high heat. Add beef and cook until browned, about 3-4 minutes; season with salt and pepper, to taste. Stir in peanut butter mixture until well combined, about 1-2 minutes.
- Serve immediately, garnished with green onion and peanuts, if desired.
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This is the second Asian inspired peanut sauce dish I’ve tried from your site and it’s just as delicious as the first one 🙂
Hey! That’s delicious!
Just a quick shoutout. I am going to make it tomorrow. Not going for the flank steak, as it is costly. I have the super yummy beef cubes stored in my fridge that I will be using. Do you think I can really make it that fast? Normally I boil the beef in all the spiced mixtures in water for hours. Would you recommend I do the same for this recipe, too? ‘Cause I’m really not sure how the browned beef chunks will cook up in minutes.
I know this is an old comment, but for the benefit of others with the same question, no, “stew beef” that you cook for hours will not tenderize when cooked quickly as called for in this recipe. I cook mine in the Instant Pot, but, in general, cook as you normally would and then finish off in this sauce in the skillet. This sauce is to die for!
Made this recipe several times. Super easy and delicious.
Made this delicious sauce with peanut butter powder instead of peanut butter (which saves ~400 calories) and used Frank’s Red Hot instead of sriracha. Kudos, this recipe is ah-mazing! I stirred it into sauteed onion, broccoli, and red pepper, and served it over brown rice with seared steak on top. The veggies soaked up the sauce, and the chopped peanuts were a stroke of brilliance. Will definitely make this again!
This is de-lish!
I would highly recommend lots of green onion on top. That addition was such a good flavour with the sauce. I also used hot sauce instead of sriracha and it was great.
Also for highest level of enjoyment, a nicer cut of steak would have been better. Flank steak satisfies, but I think I’ll experiment with a more tender steak next time.
Totally simple recipe. Easy to memorize after one try! Thank you!
Made this tonight and will definitely be saving this recipe. We tenderized the beef prior to cooking using the baking soda method and substituted Chili Garlic Sauce for the Sriracha.
Made this the other night and the amounts quoted do not make a lot of sauce for the amount of meat stated… very odd.
Christopher, if you prefer more sauce, you can simply double the sauce portion to suit your preferences. Hope that helps!
Super yummy! I use Thai sweet chilli sauce in place of sriracha and sugar (slightly less spicy) and added a bit more water to thin the sauce out, lots of broccoli and sliced red pepper and served with coconut rice. Thanks for a yummy recipe! 🙂
hi can use stewing beef for this recipe trying find recipe too use it for
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Made this today using 2 pounds of chicken, doubled the ingredients (using half smooth peanut butter and half crunchy) and also added a small can of coconut cream and a bit of water, delicious. Served with crispy fried shallots on the top.
Did the sauce today and mixed it with beef minute steak….absolutely wonderful….even the kids loved it and one of them doesn’t even like peanut butter 🙂
Oh, and I did not add the Sriracha as I did not have any at home…still was good 🙂
wow!!!!! this is a big hit easy and delicious!!!!! i made it with jasmine rice which I used half water and half coconut milk making it again tomorrow love it!!!!!!
What do you do with the onion?
Iain, the green onion is used for serving:
Serve immediately, garnished with green onion and peanuts, if desired.
hey do you think I can replacevSriracha for regular hot sauce?
Yes, absolutely!
this recipe is awesome! i’m actually making it again for dinner tonight. thank you so much for these quick, easy, delicious recipes.
my husband loves this recipe too, which makes it even more fun to make 😉
LOVE LOVE LOVE this recipe!!!! This has become a staple meal at my house because we love it so much! I’ve used both steak and chicken, it’s excellent either way. I serve it over won ton noodles and add steamed broccoli. My family can’t get enough of it!
What veggies do you add to this when you make this Lee Ann? Always looking to incorporate more veggies in our meals!
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This has become a staple weeknight meal! I substitute the steak with chicken, add lots of veggies and triple the sauce.. Absolutley LOVE the sauce. Very delicious, thank you for sharing!
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Hello there, what approximate temperature do you cook the beef at? Thank you!
Andrew, I do not use a thermometer for cooking with such a small amount of vegetable oil. I recommend heating the vegetable oil over medium high heat for a minute or so.