Steak With Thai Peanut Sauce

Course : Thai
Serves: 4
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1/3 cup creamy peanut butter
2 cloves garlic
1/4 cup water
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 medium jalapeno -- seeded and quartered
2 teaspoons ginger root -- freshly grated
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
1/2 cup plain yogurt
1 pound reserved pepper steak -- sliced across grain 1/4 inch thick
1 cup uncooked jasmine rice -- cooked
3 medium green onions -- thinly sliced

Preparation / Directions:

In blender container, process peanut butter, garlic, water, soy sauce, lime juice, jalapeno pepper, ginger, sugar and cayenne until smooth. Stir in yogurt. To Serve: Heat sauce in medium skillet over low heat, toss in sliced pepper steak until heated through. Serve over Jasmine rice. Sprinkle with sliced green onions.

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