Description
A quick and flavorful beef stir fry with a creamy peanut sauce, tender flank steak, and crunchy vegetables, perfect for a nutritious two-serving meal ready in just 25 minutes.
Ingredients
Beef and Vegetables
- 3/4 pound flank steak beef
- 1/2 cup shredded carrots
- 2 scallions, thinly sliced
- 2 tablespoons chopped peanuts
Sauce and Seasonings
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sriracha
- 2 teaspoons corn starch
- 1 tablespoon cooking oil
Instructions
- Prepare Beef: Pat the flank steak dry with paper towels to remove moisture. Cut the beef into thin 1/4-inch slices against the grain to ensure tenderness. Place the sliced beef into a large mixing bowl, sprinkle the corn starch evenly over it, and toss well until the beef is thoroughly coated. Set aside.
- Make Sauce: In a small bowl, combine the peanut butter, soy sauce, water, and sriracha. Stir vigorously until the mixture becomes very smooth. Initially, it may look clumpy, but continue stirring until the sauce is uniform. Set the sauce aside.
- Cook Carrots: Heat the cooking oil in a large nonstick pan over medium heat. Add the shredded carrots and cook, stirring occasionally, until they soften slightly, about a few minutes.
- Cook Beef: Add the prepared beef slices to the pan with the carrots. Cook for several minutes, turning and spreading the slices as needed, until the beef is mostly browned but still with a hint of pink inside. Use tongs or chopsticks to flip the slices and ensure even browning on all sides.
- Add Sauce: Pour the prepared peanut sauce and chopped peanuts into the pan. Stir thoroughly to evenly coat the beef and carrots with the sauce, cooking for about one more minute. Turn off the heat once the ingredients are well mixed and heated through.
- Serve: Quickly stir in the thinly sliced scallions to add freshness and a mild crunch. Serve the stir fry immediately for the best flavor and texture.
Notes
- Using flank steak provides a tender yet flavorful cut ideal for quick cooking.
- Shredded carrots can be substituted with julienned carrots if preferred for texture.
- Sriracha adds a gentle heat; adjust the amount to your spice preference.
- Cutting beef against the grain ensures a tender bite and prevents toughness.
- A large nonstick pan helps with even cooking and easy stirring.
- The dish is best enjoyed fresh to keep the texture of the beef and vegetables optimal.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
