BEEF & CABBAGE STIR-FRY WITH PEANUT SAUCE
The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot sauté. Spice up the dish with a few dashes of your favorite hot sauce. Serve with udon noodles.
INGREDIENTS: (4 SERVINGS)
1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
4 teaspoons canola oil, divided
3 cloves garlic, minced
1 pound sirloin steak, trimmed and thinly sliced (see Tip)
1 small head Savoy cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
1/4 cup chopped unsalted roasted peanuts, (optional)
Active: 40 m
Ready In: 40 m
- Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a
medium bowl until smooth.
- Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add
garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook,
stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer
to a bowl.
- Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add
- cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5
minutes. Add carrots (and more water if necessary to prevent sticking or
burning) and cook, stirring, until just tender, about 3 minutes more. Return the
steak and any accumulated juices to the pan, then pour in the peanut sauce and
toss to combine. Serve sprinkled with peanuts (if using).
Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut
into very thin slices …