Recipe by LBUHL
"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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chile-garlic sauce (such as Sriracha®)
beef flank steak, thinly sliced
carrots, cut into strips
green bell pepper, cut into strips
green onions, sliced
minced fresh ginger
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!
too much vinegar
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Stir-Fry with Peanut Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 197
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