When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for July 14th, 2009




Beef With Peanut Sauce

Ingredients as common to an American household as chunky peanut butter can be used to create fantastic dishes with a unique Asian flavor.

1 pound beef round steaks
4 stalks romaine lettuce
¼ cup roasted salted peanuts
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a frying pan)

1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon sugar

2 cloves garlic
3 tablespoons chunky peanut butter (We prefer Skippy brand)
2 tablespoons soy sauce
2 teaspoons white vinegar
1 teaspoon red hot chili oil

Slice beef against the grain into ¼ inch thick pieces. Cut pieces into 2 inch long strips. In a bowl, combine the beef strips with the marinade ingredients. Mix together thoroughly and set aside for at least 15 minutes. Wash the romaine lettuce and cut crosswise into ½ inch strips. Place ¼ cup of peanuts into a small plastic bag and crush them with a heavy knife. Set aside. Crush, peel and finely chop the garlic. In a small bowl combine the sauce ingredients. Mix until it resembles a thick paste. Set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated beef strips to wok. Stir-fry for approximately 2 to 3 minutes until the beef is medium rare. Add sauce, cook and stir for another minute. Serve hot on a bed of romaine lettuce strips and sprinkle with crushed peanuts on top.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 5 minutes

Related Posts with Thumbnails