Thai peanut beefServes 2
The thickness of your meat will determine cooking time. You can substitute chicken for beef — just cook to an internal temperature of 165 F.
- 5 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
- 1 tablespoon vinegar
- 1 tablespoon ginger powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 8 ounces beef tenderloin, cleaned and cut into 1-ounce pieces
- 1 tablespoon sesame oil
In a small bowl, combine the soy sauce, peanut butter, sugar, scallions, cilantro, vinegar, ginger powder, red pepper flakes and salt. Mix well. Place beef tenderloins into marinade mixture and refrigerate for at least 30 minutes.
Heat a medium saute pan over medium-high heat. Once pan is hot, add oil and beef tenderloin. Sear beef on both sides. Cook thoroughly to an internal temperature of 145 F. Add the reserved marinade to the pan, reduce heat and cook until marinade is slightly thickened.
Nutritional Analysis (per serving)
|Serving Size||4 ounces beef with 3 tablespoons sauce|
|Monounsaturated Fat||7 g|
|Saturated Fat||6 g|
|Total Fat||19 g|