31 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 10
  • 1 Rating Star 3
  • 3 Rating Star 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.

LBUHL
prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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

313.99 calories; 15.86 g protein; 16.19 g carbohydrates; 21.93 g fat; 26.64 mg cholesterol; 939.19 mg sodium.Full Nutrition


Reviews (26)

Read All Reviews

Most helpful positive review

marilisa
04/17/2013
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.
(1)

Most helpful critical review

MVA
01/07/2013
too much vinegar
(4)
31 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 10
  • 1 Rating Star 3
  • 3 Rating Star 3
sikamikanico
01/30/2013
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!
(11)
MVA
01/07/2013
too much vinegar
(4)
Mo
06/25/2014
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.
(2)
marilisa
04/17/2013
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.
(1)
ali
06/17/2014
The peanut butter thickens the sauce. Really don't need the cornstarch
(1)
coleslaw71
08/29/2013
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.
(1)
Luisa Di Pasquale
04/26/2016
Very tasty. Easy recipe.
fanopurple
02/20/2015
Holy cow...this is AMAAAZING! I added mushrooms and sweet bell with the onion. Then sprinkled sesame seeds on top once plated..... FABULOUS!
amaezy
11/10/2014
Delicious peanuty-thai flavour! I just used what I had in the fridge - beef peppers garlic onion cabbage and carrots. I also used vegetable oil instead of peanut oil apple cider vinegar instead of rice vinegar and Frank's red hot instead of Sriracha since I didn't have those ingredients. I also used a bit extra peanut butter because that's my favourite part. It turned out delicious not too vinegary but I think I could've made it even spicier by adding a chopped jalopeno pepper and it would've been perfect.