Beef and Cabbage Stir Fry with Peanut Sauce
By á-14524
Ingredients
- 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)
Details
Preparation
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.
You'll also love
- Pampered Chef Barbecue Pork... 0/5 (0 Votes)
- Life altering Corn Casserole 0/5 (0 Votes)
- Broccoli & Zucchini Pasta 0/5 (0 Votes)
- Cabbage and Meat Knish 0/5 (0 Votes)
- MONGOLIAN BEEF AND CABBAGE 0/5 (0 Votes)
Review this recipe