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.
Beef Stir-Fry with Peanut Sauce
Beef Stir-Fry with Peanut Sauce
Prep Time
10 min
Cook Time
15 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
- 2 tablespoons olive oil
- 1-1/2 pounds beef top sirloin steak, thinly sliced
- 1/4 teaspoon pepper
- 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
- In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside.
- In a large skillet or wok, heat oil over medium-high heat. Add beef, pepper and remaining 1 tablespoon soy sauce. Cook and stir until meat is no longer pink, 4-6 minutes; remove and keep warm. Add peppers, bamboo shoots, carrot and pepper flakes; cook and stir until peppers are crisp-tender, 2-3 minutes. Add garlic; cook 1 minute longer.
- Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, about 1 minute. Return beef mixture to pan. Serve with rice.
Nutrition Facts
3/4 cup: 268 calories, 13g fat (3g saturated fat), 46mg cholesterol, 708mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
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