Print Options

Back to Beef Stir-Fry with Peanut Sauce >

Include these items:

Select reviews >

Taste of Home Logo

Beef Stir-Fry with Peanut Sauce

Beef Stir-Fry with Peanut Sauce
Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 2 tablespoons plus 1-1/2 teaspoons chunky peanut butter
  • 4 tablespoons reduced-sodium soy sauce, divided
  • 1-1/2 pounds beef top sirloin steak, thinly sliced
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 each medium green, sweet red and yellow pepper, julienned
  • 1 can (8 ounces) bamboo shoots, drained
  • 1/2 cup julienned carrot
  • 1/2 teaspoon crushed red pepper flakes
  • 1-1/2 teaspoons minced garlic
  • Hot cooked rice

Directions

  • In a small bowl, combine cornstarch and water until smooth. Stir in
  • peanut butter and 3 tablespoons soy sauce; set aside.
  • In a large skillet or wok, stir-fry the beef, pepper and remaining
  • soy sauce in oil until meat is no longer pink; remove and keep warm.
  • Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry
  • for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
© Taste of Home 2012

2 of 2

Beef Stir-Fry with Peanut Sauce (continued)

Directions (continued)

  • stir for 1 minute or until thickened. Return beef mixture to the
  • pan. Serve with rice. Yield: 6 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012