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

Beef Stir-Fry with Peanut Sauce

Read Reviews (4)

"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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Original recipe makes 4 servings Change Servings
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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

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.

— 

4 Ratings

Mar 07, 2013

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

— 
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!

— 

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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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