So we all know peanuts and chicken have been pals for ages. They go waaay back in Asian-inspired cuisine. Beef and peanuts don't have quite the history. I mean, sure, they've met a time or two, but they aren't close...until now. Instead of mad cow, think of this as a delightfully nutty cow. :-) This dish brings a heat wave with 3 distinct types of heat. You have a warm heat from the ground ginger, classic heat from the black pepper and a sharp heat from the chili flakes. If you're looking for something different, this dish is it!
Peanutty Beef Stir-Fry
1 to 1 1/2 lbs flank steak cut into ultra thin ribbons
1/2 red onion, sliced into very thin half moons
2 red bell peppers, halved then sliced
4 cloves of garlic, thinly sliced
1/3 cup roasted peanuts
2 T sesame seeds
5 T peanut oil, divided
2 1/2 t ground ginger
1/2 t red pepper flakes
1/2 t course ground black pepper
3 T dark brown sugar
1/4 cup organic, low sodium soy sauce
1/4 cup orange juice
1.) Heat pan on med-high heat. Add 2 T oil and move the pan around until the bottom is mostly covered. Add the beef and keep it moving until it is well browned. Remove the beef from the pan into a bowl (but keep it close).
2.)Add 1 T of oil to the pan if needed, then add the peppers, onions and garlic. Sprinkle with a generous pinch of salt. Keep everything moving until the vegetables are crisp-tender (I always try a piece of the peppers to check for this). Add the veggies to the bowl with the beef.
3.)Add the remaining oil to the pan, then quickly add the peanuts and sesame seeds. Keep them moving, then after 30 seconds, add the spices (ginger, red pepper flakes, and black pepper), continue stirring.
4.)When you can smell the spices (after about 45 seconds), add the sugar. As it starts to melt, deglaze the pan with the soy sauce and the orange juice. Scrape the bottom of the pan to get all the lovely bits from the bottom. You will notice the sauce begins to thicken quickly, so keep an eye on it.
You will know it's thick enough when it is nearly molasses thick (coats the back of a spoon well). Pour the sauce over the beef and veggies, mixing well. Transfer the food back into the hot pan, and cook a 2-3 minutes to seal in the flavor and help marry the stir fried foods to their new saucy, companion. You can eat it as is if you're watching your carbs, or serve this with lo mein noodles.
