Beef & Cabbage Stir-Fry with Peanut Sauce
The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot saute. Spice up the dish with a few dashes of your favorite hot sauce. Serve with udon noodles.
Ingredients
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1/4 cup smooth natural peanut butter
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1/3 cup orange juice
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3 tablespoons reduced-sodium soy sauce
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1 tablespoon rice vinegar
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2 teaspoons sugar
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4 teaspoons canola oil, divided
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3 cloves garlic, minced
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1 pound sirloin steak, trimmed and thinly sliced (see Tip)
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1 small head Savoy cabbage, thinly sliced
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2-5 tablespoons water
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2 medium carrots, grated
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1/4 cup chopped unsalted roasted peanuts, (optional)
Directions
1.
Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
2.
Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
3.
Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).
Tip:
Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices.
Nutrition information
Calories 364, Total Fat 17 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 42 mg, Sodium 469 mg, Carbohydrate 23 g, Fiber 7 g, Protein 31 g, Potassium 866 mg. Daily Values: Vitamin A 140%, Vitamin C 110%. Exchanges: Vegetable 2,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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