This beef with peanut sauce features thinly sliced flank steak stir-fried with carrot, bell pepper, mushroom, and broccoli for a quick and tasty meal.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
314 Calories
Recipe Instructions
Step 1
Make sauce: Whisk together vinegar, soy sauce, peanut butter, peanut oil, chile sauce, and sesame oil in a medium bowl until smooth; set aside. Whisk together cold water and cornstarch in a small bowl until cornstarch is dissolved; set aside.
Step 2
Prepare stir-fry: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat 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 towels.
Step 3
Add remaining 1 tablespoon peanut oil to drippings in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, ginger, and garlic in hot oil-drippings until vegetables are tender, about 4 minutes.
Step 4
Return beef to the skillet and clear a space in the center. Reduce heat to medium-low. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Cover and cook until sauce thickens and coats beef-vegetable mixture, about 5 minutes.
Ingredients
2 tablespoons peanut butter
1 tablespoon cornstarch
2 cloves garlic, minced
1 cup broccoli florets
1 teaspoon sesame oil
3 tablespoons soy sauce
1 green bell pepper, cut into strips
1 tablespoon peanut oil
1 cup mushrooms, sliced
1 tablespoon minced fresh ginger
1 bunch green onions, sliced
1 tablespoon chile-garlic sauce (such as Sriracha®)
