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| Peanut Beef Stir Fry |
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- 3 Tbsp low-sodium soy sauce
- 1 Tbsp fish sauce
- 1 1/2 Tbsp fresh lime juice, or juice from 1 lime
- 1 tsp chili sauce
- 2 tsp unpacked brown sugar*
- 1 Tbsp peanut butter, crunchy, unsalted
- 1 cup(s) water
- 1 Tbsp water
- 2 tsp canola oil
- 3 medium garlic clove(s), minced
- 2 Tbsp ginger root, minced
- 12 oz lean beef round, boneless, trimmed of fat, cut into thin strips
- 1 large onion(s), chopped
- 1 medium sweet red pepper(s), chopped
- 2 cup(s) broccoli, florettes
- 2 Tbsp cilantro, chopped
- 2 Tbsp basil, chopped
- 2 tsp cornstarch
- 1 cup(s) bean sprouts
- Whisk together soy sauce, fish sauce, lime juice, chili sauce, brown
sugar, peanut butter and 1 cup of water until smooth. Separately, mix
cornstarch with 1 tablespoon of water; set aside.
- In a large nonstick skillet or wok, heat canola oil over medium-high
heat. Cook garlic and ginger until browned, stirring constantly, about 2
minutes. Remove garlic and ginger from skillet and set aside.
- Add beef and cook until no longer pink, stirring constantly, about 2 minutes. Remove from skillet and set aside.
- Add onion and pepper; cook until onions just start to brown, about 2 minutes. Add broccoli and cook 2 minutes more.
- Reduce heat to medium and add sauce and garlic mixture. Cook until broccoli is crisp-tender, 3 to 4 minutes more.
- Add beef, cilantro, basil, bean sprouts and cornstarch mixture. Cook until sauce thickens slightly, about 1 minute more. Serve.
*You can substitute brown sugar with regular sugar or Splenda/Truvia/Stevia
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