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Thai Beef Stir-Fry Recipe
Thai Beef Stir-Fry Recipe photo by Taste of Home

Thai Beef Stir-Fry Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings

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

  1. 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.
  2. 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.
  3. 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.

Reviews for Thai Beef Stir-Fry

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 7, 2014

My family loved this dish, and I'm working with some picky eaters! I changed the dish, omitting the beef and substituting chicken (so instead of beef both, I used chicken broth too). It turned out delicious and will keep this recipe at the top of my stack!

MY REVIEW
Reviewed Oct. 12, 2013

*

MY REVIEW
Reviewed Mar. 10, 2011

My kids love this dish!!

MY REVIEW
Reviewed Oct. 18, 2010

very flavorful and easy the whole family loved it

MY REVIEW
Reviewed Apr. 7, 2010

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.

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