Monday, November 23, 2020

Thai Peanut Ground Beef

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Asian flavors, especially Thai, make my mouth happy. This easy Thai Peanut Ground Beef recipe is no exception.

Thai Peanut Ground Beef on the Big Green Egg

The heat and tastes that the peanut sauce brings to this recipe put a smile on my face and a song in my heart...or is that my belly? Either way, we love it so much that I've cooked it a few times in the past two weeks. 

The idea for this recipe came while making The Recipe Critic's popular Korean Ground Beef and Rice Bowls recipe. 

Korean Ground Beef and Rice Bowls

It was delicious and super easy. But even still, I immediately knew that I wanted to make a Thai Peanut version of it. You can also make this into Thai Cashew Ground Beef by swapping out cashew butter for peanut butter. That's how we made it the first time; both renditions are lip-smacking good. 

Thai Peanut Ground Beef

These would also be fantastic as the filling for lettuce wraps.

Thai Peanut Ground Beef


Published 11/21/2020


  • 1 pound fresh ground chuck
  • 1/4 cup diced sweet onion
  • 1/4 cup finely diced red bell pepper (substitute Fresno chiles for more heat)
  • 1 clove garlic, peeled and chopped
  • 1 cup sweet jasmine rice, cook according to directions
  • 2 teaspoons toasted sesame seeds
  • 2 green onions, finely chopped
For the Peanut Sauce


  1. Preheat the grill. Set up your grill for direct heat and preheat to medium heat (350°f). You could also do this on your stovetop over medium-high heat.
  2. Make the Peanut Sauce. Place all ingredients in a small saucepot over medium heat and stir together until combined. It will start off looking thin and greasy, but then it will quickly thicken. As soon as it comes together, remove it from heat.
  3. Brown the ground beef. Place a cast-iron skillet on the grill and let it heat for 5 minutes. Add the beef, onion, bell pepper, and garlic. Cook, occasionally stirring until the beef has browned, 5 to 8 minutes. Remove from heat and drain in a colander. 
  4.  Stir in the sauce. Return the meat mixture to the skillet, add the sauce and stir until it is well coated. Bring this back to a simmer and let it cook until the sauce thickens, about 3-5 minutes. Remove from heat and serve.
  5. Serve over cooked sweet jasmine rice and garnish with sesame seed and green onion.

Yield: 2-4 servings, depending on appetite

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 30 mins.

Total time: 40 mins.

Tags: Thai

Large Big Green Egg in a Challenger Designs Torch cart
I cooked ours on a Big Green Egg, but you could definitely do this on your stovetop.

I keep my recipe development in journals like this one from Certified Angus Beef
This is where I keep my recipe testing notes. I have a couple of these cool journals from Certified Angus Beef® Brand.

Mise en place for Thai Peanut Ground Beef
This is a quick-cooking recipe so make sure that you have everything ready to go when you begin.

Making Thai Peanut Sauce in Finex pot on the Big Green Egg
If you are going to make sauces on the grill, you will want a thick-bottomed pot, such as this Finex one that my sister gave to me.

recipe for Thai Peanut Sauce for beef
The sauce will be thick, don't worry. When it hits the hot ground beef, it will loosen up and distribute evenly.

Lodge P10S skillet on a Big Green Egg with a Craycort grate
Normally, I sautee my veggies separately from the meat, but it works together and saves time.

Cooking Thai Peanut Ground Beef on a Big Green Egg
The skillet is a Lodge P10S, and it is like a cross between a skillet and a shallow wok. It is one of my favorite grill skillets, but sadly, they seem to be out of production and out of stock.

Does cooking this on the Big Green Egg add anything that the stovetop would not? No, this is just a matter of I like to cook outside over live coals whenever I can.

Cooking Thai Peanut Ground Beef on a big green egg
Every time I made this, I thought that I didn't need to use all of the sauce. Each time, I was wrong.

Thai peanut ground beef on the big green egg
Once everything is coated, and the sauce thickens back up, you are ready to roll.

I think that this is one of those dishes that we could eat every week and not grow tired of it for a long time.