Spicy Beef with Raisins, Peanuts and Chiles

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 18 minutes

Serve over a bed of Basmati rice. Easy to prepare, with a little pre-chopping and yet full of wonderful spices and flavors.


1cup Basmati rice
2cups water
1/2teaspoon salt
1pound flank steak, thinly sliced against the grain
3tablespoons soy sauce, divided
2tablespoons lime juice, divided
1tablespoon brown sugar
1/4cup salted peanuts
1small onion, chopped
2medium serrano chilies, stemmed, chopped
3tablespoons olive oil, divided
1/2cup California golden raisins
1/3cup fresh cilantro, minced
1/4cup fresh basil, minced


  1. Place rice in a 2-quart casserole dish. Add water and salt; place in microwave; cook  18 minutes, at 50 percent power. Remove from microwave; fluff rice with fork. Set aside; keep warm.
  2. While the rice is cooking, combine flank steak with 1 1/2 tablespoons soy sauce in a medium bowl.
  3. Combine  remaining soy sauce with 1 tablespoon lime juice and brown sugar in a small bowl; set aside.
  4. Combine  peanuts, onion and chiles in the bowl of a food processor; process until finely chopped. Transfer to a small dish.
  5. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high. Add flank steak. Cook, stirring,  3 to 4 minutes. Transfer to a platter.
  6. Add  remaining olive oil to the skillet and reduce heat to medium. Add onion mixture and cook, stirring, until shallots are soft, about another 2 minutes.
  7. Return the flank steak to the skillet. Add the soy-lime  mixture, golden raisins and half the cilantro and basil. Cook 2 minutes, stirring occasionally.
  8. Season with the remaining lime juice, cilantro and basil.

Recipe by Nadine Mesch