Beef Stir-Fry with Peanut Sauce Recipe - Allrecipes.com
Beef Stir-Fry with Peanut Sauce Recipe
  • READY IN 40 mins

Beef Stir-Fry with Peanut Sauce

Recipe by  

"This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well. Serve immediately over hot cooked brown rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
  2. Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
  3. Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2013

Definitely use ony about half of the vinegar! I also added an additional tablespoon of peanut butter and a litle bit of brown sugar to the sauce. This recipe is a good basis for any stir-fry and works well with any type of meat and/or vegetables. I will make this again!

 
Most Helpful Critical Review
Jan 07, 2013

too much vinegar

 
Jun 25, 2014

My husband and I made this last night. We used coconut oil in place of peanut oil as that is what we had and we cooked the garlic with the beef to flavour it. We initially doubled the sauce with the exception of the rice vinegar (thanks to the other reviews) and the soy sauce (only added an extra tablespoon) and ended up adding about an extra tablespoon of peanut butter and about the same of the chili sauce. The cornstarch and water were left out completely as we felt they were not necessary. We ate this with jasmine rice and sprinkled chopped peanuts on top. We enjoyed it and will make it again but will reduce the rice vinegar further next time. I would like to try this with chicken as well.

 
Jun 17, 2014

The peanut butter thickens the sauce. Really don't need the cornstarch

 
Aug 29, 2013

Followed this recipe exactly and had to throw my dinner away. We couldn't eat it. Should have listened to the reviews to cut vinegar in half.

 
Apr 17, 2013

Yummy! I halved the vinegar and cornstarch mix and I had to add about 1/2 a cup of veg broth because the sauce was way too thick. My husband and I ate it up with a quickness and will definitely make again. Very pleased, thx for the submission! Next time I will add a couple of dashes of fish sauce to make it perfect.

 
Mar 19, 2015

loved it. I made the same changes other folks suggested. halved the rice vinegar, extra tablespoon of soy and left out water and cornstarch. served over rice. Will make it again.

 
Feb 19, 2015

Holy cow...this is AMAAAZING! I added mushrooms and sweet bell with the onion. Then sprinkled sesame seeds on top once plated..... FABULOUS!

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 939 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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