4 servings (serving size: 3 ounces steak and about 1/4 cup sauce)
Photo: Randy Mayor; Styling: Leigh Ann Ross
1/3 cup chopped green onions
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons sesame oil
1 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed and cut diagonally into thin slices
1/2 cup water
1 tablespoon crunchy peanut butter
1 teaspoon cornstarch
How to Make It
Combine first 8 ingredients in a small bowl, stirring with a whisk. Place steak and 1/4 cup onion mixture in a large zip-top plastic bag; seal. Marinate in refrigerator at least 2 hours or overnight, turning bag occasionally.
Combine remaining 1/4 cup marinade, 1/2 cup water, peanut butter, and cornstarch in a small saucepan. Bring to a simmer; cook 1 minute, stirring frequently. Remove from heat; keep warm.
Remove steak from bag, discarding marinade. Heat a large nonstick skillet over medium-high heat. Add beef to pan; cook 2 minutes on each side or until desired degree of doneness. Serve with sauce.
Prepped marinade in mini-processor. Increased creamy peanut butter to 2tbs. With the advance prep, came together quickly at dinnertime. Served with plain basmati rice & green beans (made per CL's sesame-roasted asparagus).
This was a wonderful meal, and I did not change a thing. It was perfect after a long day at work. Knowing that my Monday was going to be a long day at work, I marinated the flank steak on Sunday, and the rest was easy to accomplish. I grilled the flank steak, because that is how I prefer it. I served with mashed potatoes and steamed sugar snap peas. I drizzled the sauce on the flank steak, and livened up my mashed potatoes by using the rest of the sauce like a gravy. I found the sauce is fine as is, as long as you don't drown your flank steak in it. Yummy! We will definitely add this to our beef rotation.
Really good flavor in both the marinade and the peanut sauce. I got a late start so only marinated the steak for 6 hours. We grilled the steak to have it med-rare instead of pan frying -- delicious results. I doubled the marinade and sauce to accommadate a 2 lb flank steak. Only change was to add another Tbs peanut butter and brown sugar to the sauce. Served with rice and Glazed Baby Bok Choy.
My husband and I love this! Quick and flavorful.
We like the sauce sweeter, so I added 1 T of brn. sugar, and one extra T of peanut butter. Also, I didn't have grn. onions, so I used onion powder...I served it with brown rice & steamed broccoli sauteed with garlic and soy sauce.