1 lb. beef chuck steak (boneless), cut into thin strips
2 tbsp. vegetable oil
1/4 c. each peanut butter and water
2 tbsp. soy sauce
1 tbsp. molasses
Black pepper to taste
2 tbsp. butter
1 c. each thinly sliced celery, mushrooms, carrots, and broccoli
1 (6 1/2 oz.) can sliced water chestnuts, drained
1/4 c. each sliced onion and roasted peanuts
2 tbsp. vegetable oil
1/4 c. each peanut butter and water
2 tbsp. soy sauce
1 tbsp. molasses
Black pepper to taste
2 tbsp. butter
1 c. each thinly sliced celery, mushrooms, carrots, and broccoli
1 (6 1/2 oz.) can sliced water chestnuts, drained
1/4 c. each sliced onion and roasted peanuts
Put oil in hot skillet or wok over medium high heat. Stir fry beef when oil is hot in skillet. Combine peanut butter, water, soy sauce, molasses, and pepper;
add to sizzling beef. Reduce heat to medium and cook for 2 minutes. Remove beef mixture to bowl and set aside. In same skillet, add butter and vegetables;
stir-fry until vegetables are tender. Stir in beef mixture and peanuts. Spoon onto serving platter. Goes nicely with rice dishes. Serves 4.
ETA:: One More
Prepare grill for direct-heat cooking. Rub both sides of steaks (best cut to use is Spencer or rib-eye) with Adolph's tenderizer (or Accent -- common element is monosodium glutamate), if desired, and freshly ground black pepper. Splash both sides with 3-4 drops of Liquid Smoke and Worcestershire sauce. Rub each steak all over with about 1 tablespoon creamy peanut butter. Grill about 5 to 8 minutes on each side over hot coals or flame for medium-rare to medium.
