"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." — LBUHL
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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
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.
very good-I always adapt a bit to what I have in the fridge-used cauliflower, arrowroot instead of broccoli, cornstarch. Yum!
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!
* 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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