Bangkok Beef


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 


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.