Best Peanut Curry Flank Steak Recipes

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STEAK BUNS WITH PEANUT SAUCE



Steak Buns with Peanut Sauce image

Steamed buns are one of my all-time favorite foods because of how soft and sweet they are. These are inspired by some delicious steak buns that I had in Hong Kong a long time ago. They came with an amazing peanut sauce for dunking and I still dream about them.

Provided by Molly Yeh

Time 3h30m

Yield 8 buns

Number Of Ingredients 23

1 tablespoon sambal oelek
1 tablespoon honey
2 teaspoons yellow curry powder
2 teaspoons kosher salt
10 turns black pepper
1 to 2 cloves garlic, minced
One 14-ounce can coconut milk, well shaken before opening
1 pound flank steak
1 cup all-purpose flour
1 cup cake flour
3 tablespoons granulated sugar
1 1/4 teaspoons instant dry yeast
3/4 teaspoon kosher salt
2/3 cup warm water
1 1/2 tablespoons vegetable shortening
Neutral oil, for the bowl
1 tablespoon toasted sesame oil, for brushing
3 tablespoons peanut butter, preferably natural/no added sugar
1 tablespoon sambal oelek, plus more for serving
1 tablespoon minced jalapeno (seeds removed)
1 teaspoon soy sauce
Bread and butter pickles, for serving
1 bunch fresh cilantro

Steps:

  • For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
  • For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
  • Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
  • For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
  • Heat a grill or grill pan to medium-high heat.
  • Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
  • Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
  • Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.

PEANUT-CURRY FLANK STEAK



Peanut-Curry Flank Steak image

Number Of Ingredients 12

FOR THE MARINADE:
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons dry sherry
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon , crushed red pepper flake
1 beef flank steak, 1 1/2 to 2 lbs and about 3/4 inch thick

Steps:

  • TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerator for 6 to 8 hours, turning occasionally.Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.Grill the steak over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

CURRIED FLANK STEAK



Curried Flank Steak image

This recipe comes from the famous Hon's Wun-Tun House in Vancouver, B.C. The recipe is a favorite with many. This is a lengthy recipe to prepare, but is worth it.

Provided by William Uncle Bill

Categories     Curries

Time 2h57m

Yield 6 serving(s)

Number Of Ingredients 9

4 1/2 lbs flank steaks
1 teaspoon fresh ginger, minced
2 large garlic cloves, minced
1 tablespoon chili oil
1/2 cup curry paste, Chinese-style
1 tablespoon granulated sugar
1 large ripe tomatoes, peeled and chopped
2 large yukon gold potatoes, peeled and cubed
2 tablespoons salt

Steps:

  • In a large cooking pot, add flank steak, cover with water and bring to boil.
  • Remove from heat and allow steak to soak for 20 minutes.
  • Remove beef from pot and rinse under cold water for 20 minutes.
  • Cut cooled beef flank into 1 1/2 inch cubes.
  • Using the same cooking pot, add ginger, garlic, and beef cubes and cook on medium heat for 5 minutes, stirring often.
  • Add enough water to cover the meat with 2 inches of water and bring to boil.
  • Reduce heat to medium and add curry paste, sugar and salt, and continue to simmer, uncovered for 30 minutes, stirring occasionally.
  • Cover pot and continue to simmer for another 30 minutes, stirring occasionally.
  • Add tomato, cover pot and continue to simmer for another 30 minutes.
  • Add cubed potatoes, cover and continue to simmer for another 30 minutes, stirring occasionally.
  • Serve over rice or noodles.

Nutrition Facts : Calories 630.1, Fat 28.9, SaturatedFat 11.8, Cholesterol 139.5, Sodium 2605.9, Carbohydrate 14.9, Fiber 1.3, Sugar 3.4, Protein 73.7

5-INGREDIENT MARINATED FLANK STEAK WITH COCONUT CURRY RICE



5-Ingredient Marinated Flank Steak with Coconut Curry Rice image

Use only five ingredients to create this tasty meal! The creamy coconut milk and bold flavor from the red curry paste carry through to the steak and the rice.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

One 2-pound flank steak
One 14-ounce can full-fat coconut milk
3 tablespoons red curry paste
1 bunch cilantro, stems separated (about 1/2 cup), leaves reserved for garnish
Kosher salt and freshly ground black pepper
1 1/2 cups long-grain white rice
2 tablespoons vegetable oil

Steps:

  • Pat the flank steak dry and place it in a 9-by-13-inch baking dish. Set aside.
  • Blend the coconut milk, red curry paste and cilantro stems in a blender on high until fully incorporated and the cilantro stems are very finely chopped. Pour 1 cup of the coconut curry mixture into a large liquid measuring cup and set aside. Pour the remaining mixture over the steak and coat on both sides. Cover the steak and marinate at room temperature for 30 minutes.
  • Stir 1 1/2 cups water into the reserved 1 cup of coconut curry mixture and transfer to a medium saucepan. Season with 1 teaspoon salt and cook over medium-high heat until boiling. Stir in the rice and bring the mixture to a boil once again. Stir the rice, then reduce the heat to low, cover and cook for 15 minutes.
  • Heat a grill pan over medium-high heat. Remove the steak from the marinade and drain well on a paper towel-lined sheet pan. Pat the steak with paper towels to remove any excess marinade. Drizzle one side of the steak with about 1 tablespoon oil and use a silicone brush to spread it evenly over the steak. Season with salt and pepper. Transfer the steak to the grill pan, seasoned-side down. Coat the top with about 1 tablespoon oil and season with salt and pepper. For medium rare, grill the steak for 6 minutes per side. Transfer to a rimmed baking sheet and let rest for 10 minutes.
  • Chop 1/2 cup of the reserved cilantro leaves. Remove the lid from the rice, add the chopped cilantro and fluff with a fork.
  • Slice the steak against the grain and serve with the rice. Garnish with more chopped cilantro.

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