Ingredients
1 fresh beef brisket (3 to 4 pounds), cut in half3 tablespoons olive oil, divided1 cup chunky peanut butter2/3 cup soy sauce4 teaspoons sesame oil1 tablespoon minced fresh cilantro1 tablespoon lemon juice1 teaspoon garlic powder1 teaspoon crushed red pepper flakes1 teaspoon pepper1 tablespoon cornstarch1 cup water1-1/4 cups julienned carrots1 medium sweet red pepper, sliced1 medium green pepper, sliced1/2 cup chopped green onions1 cup unsalted peanuts, optionalHot cooked rice
Preparation
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 peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender.
Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive 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.
