- 4
- 30 mins
- 45 mins
Ingredients
- 3 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1 1/2 tbsp fresh lime juice (or juice of one lime)
- 1 tsp chili sauce
- 2 tsp unpacked brown sugar
- 1 tbsp peanut butter, crunchy, unsalted
- 1 cup water
- 1 tbsp water
- 2 tsp canola oil
- 3 cloves garlic, minced
- 2 tbsp ginger root, minced
- 12 oz lean beef round, trimmed of fat, cut into strips
- 1 large onion, chopped
- 1 medium red pepper, chopped
- 2 cups broccoli florettes
- 2 tbsp cilantro, chopped
- 2 tbsp basil, chopped
- 2 tsp cornstarch
- 1 cup bean sprouts
Preparation
Step 1
Whisk together soy sauce, fish sauce, lime juice, chili sauce, brown sugar, peanut butter and one cup water until smooth. Separately, mix cornstarch with 1 tablespoon water. Set both aside.
In wok, heat canola oil over medium-high heat. Cook garlic and ginger until browned, stirring constantly, about 2 minutes. Remove garlic and ginger from wok and set aside.
Add beef and cook until no longer pink, stirring constantly, about 2 minutes. Remove from wok and set aside.
Add onion and pepper, cook until onions just start to brown, about 2 mins. Add broccoli and cook 2 minutes more.
Reduce heat to medium and add sauce and garlic mixture. Cook until broccoli is crisp-tender, 3-4 mins.
Add beef, cilantro, basil , bean sprouts and cornstarch mixture. Cook until sauce thickens slightly, about 1 min more.