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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