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.
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 with the exception of the rice vinegar (thanks to the other reviews) and the soy sauce (only added an extra tablespoon) and ended up adding about an extra tablespoon of peanut butter and about the same of the chili sauce. The cornstarch and water were left out completely as we felt they were not necessary. We ate this with jasmine rice and sprinkled chopped peanuts on top. We enjoyed it and will make it again but will reduce the rice vinegar further next time. I would like to try this with chicken as well.
The peanut butter thickens the sauce. Really don't need the cornstarch
This was well received at my table. Took the reviews to heart and reduced the vinegar by half, reduced the cornstarch. Can't imagine if it had had full vinegar. Will make this again.
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.
* 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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