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
- 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.
- While the rice is cooking, combine flank steak with 1 1/2 tablespoons soy sauce in a medium bowl.
- Combine remaining soy sauce with 1 tablespoon lime juice and brown sugar in a small bowl; set aside.
- Combine peanuts, onion and chiles in the bowl of a food processor; process until finely chopped. Transfer to a small dish.
- 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.
- 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.
- 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.
- Season with the remaining lime juice, cilantro and basil.
Recipe by Nadine Mesch