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Thai Beef Stir-Fry Recipe

Thai Beef Stir-Fry Recipe photo by Taste of Home

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A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could also use fried noodles.—Janice Fehr, Austin, Manitoba

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Thai Beef Stir-Fry Recipe

Prep: 20 min. Cook: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

Directions

In a small bowl, combine the first eight ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm.
In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.
Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Yield: 6 servings.

Originally published as Thai Beef Stir-Fry in Taste of Home October/November 2004, p32

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Thai Beef Stir-Fry

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Reviewed on Mar. 10, 2011 by mcmettle

My kids love this dish!!

Reviewed on Oct. 18, 2010 by cheif warm-up

very flavorful and easy the whole family loved it

Reviewed on Apr. 07, 2010 by angelasandoval

This is one of our family's favorite meals! We do omit the mushrooms, as some of us don't like mushrooms and the ones of us who do didn't feel they added much to this dish. We set out the crushed red pepper so we can each adjust our serving to the amount of heat we like.

Reviewed on Apr. 01, 2009 by sswade

this was incredible! I turned up the heat by adding a little more hot sauce. Definately will make this agin!