Beef Stir-Fry with Peanut Sauce

Beef Stir-Fry with Peanut Sauce

20
LBUHL 0

"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

40 m servings 314 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 24 Ratings

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Most helpful positive review

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...

Most helpful critical review

too much vinegar

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...

too much vinegar

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 wi...

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

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.

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...

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.

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

Great flavor - double the entire recipie & double the amount of soy sauce