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

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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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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

 
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.

 
Jan 01, 2014

I'm with everyone else -there was too much vinegar and I will reduce it next time. I also used coconut oil (didn't have peanut) and zucchini instead of bell pepper. It was still very good despite too much vinegar, and I will make it again.

 
Oct 14, 2013

Thanks for the recipe. The blend of flavors in the sauce was perfect for my tastes. It's an easy recipe to adjust what veggies you use to accommodate what you have on hand.

 
Oct 10, 2013

I really liked this sauce! I only used olive oil (that's all I had). I followed it pretty loosely, but it helped me to get the proportions right for the ingredients I had on hand. Thanks.

 
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.

 
Aug 20, 2013

Turned out very well! Doubled sauce(cut vinegar in half) and served over basmati rice. I did change up veggies a little- left out bell peppers and mushrooms, julienned carrots. Added cauliflower and sliced anaheim pepper. Seasoned beef with garlic powder and ground black pepper while cooking.

 

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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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