Sheet Pan Thai Peanut Beef
This Sheet Pan Thai Peanut Beef is one of the best things I’ve made in a while. After moving recently, getting back into my cooking rhythm took some time, but this recipe marked my return. Using OXO's durable kitchen tools, I created a flavorful and tender flank steak paired with...
Ingredients
Main Ingredients
flank steak2 1/2lb
carrots1lb
large white onion1
pkg vermicelli, cooked1
Sauce Ingredients
peanut butter (creamy)2tbsp
soy sauce1cup
chicken broth1cup
salted butter, melted4tbsp
Sriracha2tbsp
garlic, minced1tbsp
sesame oil1tbsp
sesame seeds1tbsp
red pepper (not crushed)1tbsp
roasted peanuts, crushed1/4cup
scallions1/2cup
all-purpose flour2tbsp
water2tbsp
Nutrition (per serving)
Calories
490.9kcal (24.55%)
Protein
37.0g (74.1%)
Carbs
21.1g (7.68%)
Sugars
4.6g (9.2%)
Healthy Fat
18.1g
Unhealthy Fat
9.3g
% Daily Value based on a 2000 calorie diet
How to make Sheet Pan Thai Peanut Beef
Preparation
- Step 1
Preheat the oven to 375°F.
- Step 2
Combine peanut butter, soy sauce, chicken broth, melted butter, Sriracha, garlic, sesame oil, sesame seeds, and red pepper in a bowl. Whisk until thoroughly combined.
- Step 3
In a separate bowl, whisk together the flour and water to create a slurry.
Cooking
- Step 1
Over medium-high heat, bring the peanut butter mixture to a slight boil. Slowly add the flour and water slurry, whisking to combine, until the sauce is slightly thickened. Remove from heat.
- Step 2
Place the flank steak on top of a silicone roasting rack on a jelly roll pan. Sprinkle with salt and pepper.
- Step 3
Arrange the carrots and quartered onion around the steak.
- Step 4
Using a flavor injector, fill the injector tube with the sauce and inject the steak.
- Step 5
Bake for 35-45 minutes, until the steak is cooked and the vegetables are roasted.
- Step 6
Drizzle the remaining sauce over the steak and vegetables. Garnish with crushed peanuts and scallions.
- Step 7
Serve over cooked vermicelli, if desired.
Nutrition (per serving)
Nutrition (per serving)
Calories
490.9kcal (24.55%)
Protein
37.0g (74.1%)
Carbs
21.1g (7.68%)
Sugars
4.6g (9.2%)
Healthy Fat
18.1g
Unhealthy Fat
9.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Bring the flank steak to room temperature before cooking to ensure even cooking.
Use a flavor injector to infuse the steak with sauce for maximum flavor.
For a spicier dish, increase the amount of Sriracha or red pepper.
Serve the dish family-style directly from the sheet pan for easy cleanup.
FAQS
Can I use a different cut of beef?
Yes, you can use other cuts like skirt steak or sirloin, but adjust the cooking time accordingly.
Can I make this dish ahead of time?
You can prepare the sauce and marinate the steak ahead of time, but it's best to cook it fresh for optimal flavor and texture.
What can I substitute for vermicelli?
You can use rice, quinoa, or any other type of noodles as a substitute for vermicelli.
Is there a vegetarian version of this recipe?
You can replace the flank steak with tofu or tempeh and use vegetable broth instead of chicken broth.
Can I make this dish gluten-free?
Yes, use gluten-free soy sauce and a gluten-free flour substitute for the slurry.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia