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Thai Beef Stir-Fry

 Thai Beef Stir-Fry
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
6 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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

2 of 2

Thai Beef Stir-Fry (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.