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Beef Stir-Fry with Peanut Sauce Recipe

Beef Stir-Fry with Peanut Sauce Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

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

  • 1. In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside.
  • 2. 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.
  • 3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice. Yield: 6 servings.

Nutritional Facts

3/4 cup: 268 calories, 13g fat (3g saturated fat), 46mg cholesterol, 708mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 28g protein

Reviews for Beef Stir-Fry with Peanut Sauce

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MY REVIEW
Reviewed Aug. 24, 2015

"I have been trying several peanut sauce recipes and we all liked this one the best. I had frozen steak left over from a nice restaurant so I cut that up and used that! I grated my carrots instead of using julienned ones. All I had was garlic powder, so I added 1/4 tsp to STEP ONE in place of the minced garlic. I have a tendency to stir-fry too long, so be careful of that!"

MY REVIEW
Reviewed Dec. 6, 2014

"I used chicken instead of beef and doubled the sauce. I also used more red pepper because that's what the men in my family love. It was a hit and will definitely be made again."

MY REVIEW
Reviewed May. 22, 2010

"This is an easy very delicious recipe that we have made more than once. We love it!"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.