1 fresh beef brisket (3 to 4 pounds), cut in half

3 tablespoons olive oil, divided

1 cup chunky peanut butter

2/3 cup soy sauce

4 teaspoons sesame oil

1 tablespoon minced fresh cilantro

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

1 teaspoon pepper

1 tablespoon cornstarch

1 cup water

1-1/4 cups julienned carrots

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

1/2 cup chopped green onions

1 cup unsalted peanuts, optional

Hot cooked rice

In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker. Combine the next 8 ingredients; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender.

Remove meat, keep warm. Combine cornstarch and water until smooth; sir into cooking juices. Cover; cook on high for 30 minutes or until thickened. Meanwhile, in a skillet or wok, stir-fry vegetables in remaining oil until crisp-tender. Add peanuts if desired. Stir cooking juices and stir into vegetable mixture.

Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture. Yield: 6-8 servings.

Source: Teri Rasey.

A new way to cook pork. This is an international flavor. If you enjoy Mexican and Chinese food, you will love this recipe.

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