Peanut Ginger Beef Stir Fry

By DonnaBH

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

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

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.