Thai Beef Stir-Fry
Total TimePrep: 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
- 4 cups fresh broccoli florets
- 2 cups fresh cauliflowerets
- 1-1/2 cups julienned carrots
- 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 8 ingredients until smooth; set aside. In a large cast-iron 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 broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes.
- Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. 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 and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts1 cup: 586 calories, 32g fat (6g saturated fat), 61mg cholesterol, 974mg sodium, 35g carbohydrate (22g sugars, 5g fiber), 42g protein.
Nov 12, 2019
I made this to freeze before having my baby so that we'd have a few easy meals once we got home from the hospital. I omitted the mushrooms as I don't really like them. I also didn't add the cauliflower as my husband hates it. Instead of spaghetti, I used Chinese Longevity noodles and it was so, so good! I'm planning to make it again while family is in town following Thanksgiving.
Sep 9, 2019
Yup makes a lot! Cut all veggies, meat and sauce in half and it was plenty for 3 of us. Also added Thai fish sauce to the sauce and cilantro at the end. Also use rice noodles or pad Thai noodles instead of spaghetti. Needs more peanut butter and roasted peanuts to make it very authentic! A little more hot sauce or chili flakes for heat.....
Apr 12, 2019
Really good entry level Thai at home, my first time trying
Apr 23, 2018
The prep is time-consuming, but the results are delicious. Even my husband, who is not a huge fan of Asian food, loved this. I served it over crisp chow mein noodles for him and me, but my daughter opted to cook herself some spaghetti for her serving. I used an 8-oz. package of sliced fresh mushrooms, and omitted the chopped peanuts, otherwise followed the recipe exactly. This makes a lot, so we'll be having it for a few days.
Apr 12, 2018
Everyone loved this! Will be making again.
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.
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!
Oct 12, 2013
Mar 10, 2011
My kids love this dish!!
Oct 18, 2010
very flavorful and easy the whole family loved it