Beef and Cabbage Stir Fry with Peanut Sauce

Beef and Cabbage Stir Fry with Peanut Sauce

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup(s) smooth natural peanut butter

  • cup(s) orange juice

  • 3

    tablespoon(s) reduced-sodium soy sauce

  • 1

    tablespoon(s) rice vinegar

  • 2

    teaspoon(s) sugar

  • 4

    teaspoon(s) canola oil, divided

  • 3

    clove(s) garlic, minced

  • 1

    pound(s) sirloin steak, trimmed and thinly sliced (see Tip)

  • 1

    head(s) (small) Savoy cabbage, thinly sliced

  • 2

    tablespoon(s) water

  • 2

    medium carrots, grated

  • ¼

    cup(s) chopped unsalted roasted peanuts (optional)

Directions

Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).  Tips & Techniques Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices.


Nutrition

Facebook Conversations