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Beef and Cabbage Stir Fry with Peanut Sauce


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  • 1/4 cup(s) smooth natural peanut butter
  • 1/3 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
  • 1/4 cup(s) chopped unsalted roasted peanuts (optional)



Step 1

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.

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