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Thai Beef Stir-Fry Recipe

Thai Beef Stir-Fry Recipe

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. YIELD: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.
    Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet; heat through, stirring occasionally and adding a little broth if necessary. Serve with spaghetti and sprinkle with peanuts. Yield: 6 servings.

Nutritional Facts

1 cup: 586 calories, 32g fat (6g saturated fat), 61mg cholesterol, 974mg sodium, 35g carbohydrate (22g sugars, 5g fiber), 42g protein

Reviews for Thai Beef Stir-Fry

Sort By :
MY REVIEW
CherylD58
Reviewed Feb. 29, 2016

"Another good meal - I didn't have the ground ginger - so I added 1/8 tsp of allspice and I used chicken broth instead of beef broth, the taste was great. I enjoy cooking again - continuing to look for something new."

MY REVIEW
kls258
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
ksandjs1
Reviewed Oct. 12, 2013

"*"

MY REVIEW
mcmettle
Reviewed Mar. 10, 2011

"My kids love this dish!!"

MY REVIEW
cheif warm-up
Reviewed Oct. 18, 2010

"very flavorful and easy the whole family loved it"

MY REVIEW
angelasandoval
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."

MY REVIEW
sswade
Reviewed Apr. 1, 2009

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

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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.