Makes 4 servings
Basically, this is a three-step version of a classic, all-day braise: Make a braising base from peanut butter, cook the meat with various aromatics, simmer the two together. The stew can be quite spicy—or you can tame it with less hot sauce and add more at the table as you wish.
½ cup natural-style creamy peanut butter
¼ cup dry vermouth, dry white wine, or unsweetened apple juice
2 tablespoons white wine vinegar
2 tablespoons soy sauce (gluten-free if that is a concern)
2 tablespoons light brown sugar
Up to 1½ tablespoons Sriracha or other hot chile sauce
2 tablespoons vegetable oil
1½ pounds sirloin steak, cut into thin ½-inch strips (as for stir-fry)
1 medium red onion, halved, then each half sliced into thin half-moons
2 medium red bell peppers, stemmed, cored, and cut into ¼-inch-thick strips
2 teaspoons minced garlic
Roasted unsalted peanuts and chopped fresh cilantro leaves, for garnish
1. Use a fork to mix the peanut butter, vermouth, vinegar, soy sauce, brown sugar, and Sriracha in a small bowl until smooth.
2. Set a large saucepan over medium heat for a couple of minutes. Swirl in the oil, then add the meat. Cook, stirring occasionally, until it loses its raw color, about 5 minutes.
3. Add the onion and bell peppers to the pan. Cook, stirring often, until the onion begins to soften, 3 to 4 minutes. Add the garlic and cook for a few seconds.
4. Stir in the peanut butter mixture until everything is evenly coated. Cover, reduce the heat to very low, and simmer slowly, stirring quite often, until the meat is tender, about 15 minutes. Garnish with peanuts and cilantro.