Rating: 4 stars
34 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Sauce:
Stir-Fry:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

314 calories; protein 15.9g; carbohydrates 16.2g; fat 21.9g; cholesterol 26.6mg; sodium 939.2mg. Full Nutrition
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