Bangkok Beef

Ingredients:

1/2 cup chunky peanut butter
1/3 cup soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
2 tablespoons garlic powder
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
3/4 pound boneless beef sirloin steak
1 tablespoon vegetable oil
2 large carrots, julienned
1/2 cup chopped green onions
1 medium-size red pepper, chopped
1/2 cup unsalted peanuts
3 cups cooked rice

Method:

Combine peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic powder, black pepper and red pepper flakes in small bowl; set aside. Partially freeze steak; slice across grain into 1/8 inch strips. Stir-fry beef in oil in large skillet or wok over high heat 1 to 2 minutes. Add carrots, onions, red pepper, and peanuts; cook 1 to 2 minutes. Add rice and peanut sauce; heat thoroughly. Serve warm.
Note: For Shrimp Bangkok, substitute 3/4 pound cooked and deveined shrimp for beef strips. Makes 6 servings.