Thai peanut sauce is really an amazing culinary feat. It’s sweet, salty, umami and spicy all in one, with a magical balance and depth of flavor. It’s lick-the-back-of-the-spoon good, even where you don’t have anything to put it on. But why does it have to left to restaurants? This recipe for Thai peanut beef is super easy to throw together, and even uses the slow-cooker! For such little investment of active time, you still get the deliciousness of this delicacy, along with melt-in-your-mouth beef.
The sauce really is an explosion of flavor, as revealed by its components. First, mix peanut butter, water, olive oil, soy sauce, sesame oil (a new favorite here at KK) and beef stock. There’s already so much savoriness there, but then come the spices. Mix in lemon juice, garlic powder, cayenne, ginger, cinnamon, and pepper. You’ve really got to taste as you go to make sure the sauce attains the right balance of flavor. Don’t measure the spices (!) and trust your gut (and your taste buds).
Next, coat the meat in the sauce. The smell at this point is to die for.
Then, the assembly. Place your root vegetable in the slow cooker, season with salt, and cover with beef stock. Then add the meat and top with cashews. Set it to cook no low for 8 hours and lick your lips in anticipation.
The only problem with this dish is that I wanted more. So, a good problem. But the meat was so tender and the sauce was so good that I was immediately thinking of ways to take it over the top. Next up: Turning this into a sort of Thai cholent. Stay tuned.
Thai Peanut Beef
This peanut sauce is exploding with flavor and is super easy to make. It's the perfect complement to awesomely tender slow-cooker beef.
Makes: 10 servings
- 1 cup peanut butter
- 3/4 cup water
- 1/2 cup olive oil
- 1/4 soy sauce
- 1/4 cup sesame oil
- 1/4 cup beef stock, plus more for slow cooker
- Lemon juice
- Garlic powder
- Cayenne pepper
- Cubed root vegetable (I used potatoes)
- 1.5 pounds cubed beef
- Mix the peanut butter and all liquid ingredients together.
- Mix in the spices.
- Coat the meat in this sauce.
- Add the root vegetable to the slow cooker, season with salt and cover with beef stock. Top with the meat and cashews.
- Cook on low for 8 hours.