Thai Peanut Beef
Rated 5.0 stars by 1 users
portions
3
preparation time
15 Minutes
cooking/baking time
20 Minutes
Thai Peanut Beef is an Asian-inspired dish with grilled flank steak strips and a creamy peanut sauce.
Ingredients
-
700 g Jack’s Creek Black Angus flank steak
- 100 g creamy peanut butter
- 2 tbsp oil
- 40 ml water
- 2 tsp soy sauce
- 1 tbsp brown sugar
- 2 tsp Sriracha sauce
- 40 g peanuts (unsalted and chopped)
- 10 g fresh coriander
preparation
First, preheat the grill. For this recipe, we used the Severin SEVO GTS Smart Control electric grill. The grill is heated using the Boost Zone to its maximum temperature of 500°C. While the grill is heating, prepare the sauce. Stir the sugar and water together in a bowl until the sugar has dissolved. Then add the soy sauce, Sriracha sauce, and peanut butter, stirring until smooth.
Once the grill is hot, continue with the flank steak. Rub both sides lightly with oil and place it on the hot grill grate. Grill the flank steak for about 3 minutes per side until it reaches an internal temperature of approx. 54–56°C. To measure the exact internal temperature, we used the wireless MEATER+ grill thermometer.
Once the target temperature is reached, remove the flank steak from the grill and let it rest for 5 minutes so the juices can redistribute and thicken. Meanwhile, finish the sauce. Reduce the grill temperature to about 180°C and heat the sauce in a fireproof pot or pan (for example, a Petromax fp25h cast iron pan). Once the pan is hot, add the prepared sauce mixture and bring it to a boil for about 2–3 minutes, stirring regularly.
Then slice the flank steak against the grain into strips about 5 mm thick. Either toss the steak strips briefly in the sauce or pour the sauce over the sliced steak. Garnish with chopped peanuts and serve, for example, with basmati rice and fresh coriander.
