Thai Beef & Broccoli with Peanut Sauce
Ingredients
Flank Steak Marinade
- 2 pounds flank steak sliced against the grain to 1/8” to ¼” thickness
- ¼ C Tamari or low sodium soy sauce
- ¼ C brown sugar
- 2 T fish sauce
- 2 T Siracha
- 1 T rice wine vinegar
- 2 T fresh ginger grated
- 4 cloves garlic minced
- 1 T dried basil
- 1 tsp salt
- 1 tsp pepper
Peanut Sauce
- ½ C peanut butter – creamy or crunchy
- 3 T Tamari or low sodium soy sauce
- 1 T brown sugar or honey
- 2 tsp chili paste or Siracha
- 1 T fresh lime juice
- 2 tsp rice wine vinegar
- 3 cloves garlic minced
- 1 T fresh ginger grated
- 1 tsp salt
- Hot water
Additional Ingredients
- 1 T canola or peanut oil plus 1 tsp
- 1 head of broccoli stems trimmed and cut to bit-size
- 1 pound linguini pasta
- 2 green onions sliced – tops & whites
Instructions
Marinade
- Combine all ingredients except beef in a zip bag or bowl, mixing well. Add beef. Close bag, and massage beef to ensure all is covered with marinade. If using a bowl, flip beef in the marinade several times to make sure it’s covered with marinade, then cover bowl with plastic wrap. Place in refrigerator and marinate at least 3 hours, up to 24 hours. Remove from refrigerator 1 hour before cooking.
Peanut Sauce
- Combine all ingredients in a bowl. Add hot water a bit at a time until you achieve your desired thickness.
Pulling it Together
- In a stock pot, cook linguini according to package instructions. Drain, reserving ¼ C of starchy water, and keep warm.
- In a wok or large skillet, heat 1 T canola or peanut oil on high. When the oil begins to smoke, add a portion of the beef and stir quickly, cooking to medium rare. Do not over-crowd pan or your beef will just steam. Remove from pan to a holding plate. Repeat with remaining beef. When all beef is done, cover holding plate with foil to maintain heat.
- Next, add 1 tsp of canola or peanut oil to hot wok and add broccoli. Toss to cook until crisp-tender. When broccoli is done, add beef, linguini and peanut sauce to hot wok. Toss all ingredients until well-coated. If you’d like the sauce a bit looser, add a bit of the pasta water. Serve immediately with a sprinkle of green onions.
Notes
Peanut Sauce:
If I’m going to be incorporating into hot noodles or into a hot pan, or use as a pizza sauce or a spread, I leave the mixture thick and allow the heat to melt it to a sauce. If I’m going to drizzle on things (like salads), 3 to 4 tablespoons of hot water is just about right.