Beef Peanut Marinade and Sauce

by Amy Wood

by Don Koehler and Chef Alex Reethof

This recipe is a collaboration between Chef Alex Reethof for the Georgia Beef Board and Don Koehler for the Georgia Peanut Commission.

Beef Peanut Marinade and Sauce

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Yields: 4 Servings
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


4 12-ounce NY Strip Steaks, trimmed of excess fat. Marinade in the recipe below for 4 hours.
1 tablespoon peanut oil
1 tablespoon sesame oil
1 red onion, sliced thin
1 yellow pepper, sliced
1 red pepper, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1 tablespoon grated ginger
1 tablespoon chopped garlic
1 tablespoon lite soy sauce
1 tablespoon Hoisin sauce
3 tablespoons Planters Five Alarm Chili Flavored Peanuts, crushed

1/4 cup creamy peanut butter
1/4 cup peanut oil
1/8 cup sesame oil
4 tablespoons Hoisin sauce
2 tablespoons Teriyaki sauce
2 tablespoons lite soy sauce
1/2 teaspoon crushed pepper
2 cloves garlic, grated
1 tablespoons grated fresh ginger


  1. Thoroughly mix all marinade ingredients in a mixing bowl with a wire whisk. Toss the steaks in the marinade until coated thoroughly. You can put the steaks and marinade in a gallon Ziploc bag in refrigerator. Marinade for 4 hours or more. Steaks may then be cooked on a grill, griddle, or may be broiled according to personal taste.
  2. To cook the vegetables, add both oils to a hot skillet. Next, add the onions, peppers and squashes to the oil and sauté for several minutes. Add the ginger and garlic and sauté for 2 minutes. Add the soy sauce and Hoisin sauce, and sauté for two more minutes then remove from heat.
  3. To serve, allow the cooked steaks to rest a few minutes before slicing. Serve with vegetables, and drizzle any extra marinade/dressing over the top. Finish with the Five Alarm Chili Peanuts.

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