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My review
Beef Stir-Fry with Peanut Sauce
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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Ingredients
40 m servings 314 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 314 calories; 21.9 g fat; 16.2 g carbohydrates; 15.9 g protein; 27 mg cholesterol; 939 mg sodium. Full nutrition
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Reviews
Read all reviews 2630 Ratings
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Most helpful positive review
1/30/2013
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...
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1/30/2013
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...
6/25/2014
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 wi...
8/29/2013
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.
4/17/2013
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...
2/17/2018
This recipe is simple and it really could be made with any fresh vegetables and meat. I thought the sauce ended up just a bit tangy, so next time I would add a little bit of something sweet like...
1/9/2018
I used half the vinegar like everyone else had posted. And the only thing else different that I did from the recipe is add Siracha oil instead of the peanut oil. It was perfectly spicy.