Friday, May 13, 2005

Flank Steak with Hot Peanut Sauce

Flank Steak with Hot Peanut Sauce (Adapted from CL)

1/3 cup chopped green onions
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
2 teaspoons toasted sesame oil
1 teaspoon crushed red pepper
2 garlic cloves, minced
16 ounces trimmed flank steak, sliced diagonally into thin pieces
1/2 cup water
1 tablespoon crunchy peanut butter
1 teaspoon cornstarch
2 teaspoons canola oil

In a small bowl, whisk together green onions, soy sauce, brown sugar, ginger, lime juice, sesame oil, crushed red pepper and garlic. Place 1/4 cup of the sauce into a zip-loc bag along with the sliced steak - seal the bag, move the steak around so the pieces get coated and place in the refrigerator to chill for at least 2 hours.

In a small saucepan, add remaining soy mixture, water, peanut butter and cornstarch. Bring to a simmer - cook for 1 minute, stirring. Remove from the heat and keep warm.

Remove steak from the marinade and discard any excess liquids. Heat 2 teaspoons canola oil in a large skillet over medium-high - add beef and cook 2 minutes on each side, or until they are as done as you prefer. Serve with the peanut sauce and hot cooked rice, if desired.

Makes 4 servings.

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