Winter Meal Solutions #10…Thai Peanut Beef

This smelled so good cooking all day that it made me very hungry…made sticky rice to go with the Thai Peanut Beef…we did frozen carrots and green beans and was great!  Enjoy!

Thai Peanut Beef

2 lbs. beef flank steak, thinly sliced against the grain
16 oz. pkg. frozen sugar snap pea stir-fry blend (snap peas, carrots, onions, mushrooms)
1 red bell pepper, sliced
½ cup Ginger Orange Sriracha Sauce
½ cup creamy peanut butter, melted
¼ cup reduced sodium soy sauce
13.5 oz. can coconut milk
Cooked rice, rice noodles or unseasoned ramen noodles
Chopped peanuts (optional)
In a 4-quart or larger slow cooker, combine sliced beef, frozen vegetables and red pepper. In medium bowl, combine Ginger Orange Sriracha Sauce, melted peanut butter and soy sauce. Pour into slow cooker; toss to coat. Cook on low 6-8 hours or until beef is tender. Stir in coconut milk and continue cooking 30 minutes. Serve in bowls over rice, rice noodles or ramen noodles. Garnish with peanuts, if desired. Makes 6 servings.
Make ahead & freeze
Prepare sauce; cool. Combine sauce, beef, vegetables and bell pepper in a gallon resealable freezer bag. Label and freeze. Thaw and prepare as directed above.

our next groceries:
1½ lbs. boneless skinless chicken breasts, cut into large chunks
2 tsp. Garlic Pepper Seasoning
1 tsp. Ultimate Steak™ Seasoning
2 Tbsp. Roasted Garlic Infused Oil
1 red bell pepper, cut into chunks
2 Tbsp. Aged Balsamic Vinegar of Modena
¼ cup soy sauce
¼ cup brown sugar
2 Tbsp. cornstarch
2 Tbsp. cold water
20 oz. can pineapple chunks, drained reserving juice
11 oz. can mandarin oranges, drained
3 cups cooked brown rice
½ cup slivered almonds



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