Steak Tips in Thai Peanut Sauce

Beef Tips in Thai Peanut Sauce

Beef Tips in Thai Peanut Sauce

The steak tips looked great. As he weighed them up the butcher told me he had just been cutting tenderloins so these were the trimmings from that. Nice! However this would be good with sirloin tips as well. This is rich, a little spicy and full of peanut flavor.

Don’t miss the wine and beer pairings at the bottom of the page.

Steak Tips in Thai Peanut Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Sauce

2 Tablespoons vegetable oil

1/4 cup natural peanut butter

2 Tablespoons soy sauce

2 Tablespoons sriracha

1 Tablespoon brown sugar

1/4 cup chicken stock

1. Combine all ingredients

Steak tips

1 Tablespoon grated ginger

3-4 cloves garlic grated

1 1/2 pounds steak tips

1 red pepper sliced into strips

1 large onion cut into strips

1/4 cup chicken stock

1. In a wok or sauté pan over medium high heat add ginger and garlic to hot oil till fragrant.

2. Add steak tips and stir fry till browned. Reserve on a plate.

3. Add pepper and onion, stir fry till lightly browned. Add stock and stir up browned bits.

4. Return meat to wok and add the sauce. Cook to nice saucy consistency. Serve with rice.

Cissie says ” My best suggestion is going to be an Italian Dolcetto or a Spanish Rioja.  There are some very strong components to this  dish  and I would like to match the strength of the dish with the wine yet not overpower it.  I would also try a medium bodied Argentine Malbec.”

Hank says ” The first thing that came to mind was a traditional Pale Ale.  I think that the more mild to medium hop bitterness and malt character of a really good English style pale ale would work perfectly with the rich peanut sauce.  Try Great Divide Denver Pale Ale for a really nice English-style pale ale, Sierra Nevada for a bit more hop assertiveness or Stone Pale Ale if you want even more oomph! “

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