BEEF STIR-FRY WITH PEANUT SAUCE
Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.
Nutrition Facts : Calories 268 calories, Fat 13g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 708mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
- Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
- Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.
ASIAN PEANUT, BEEF AND NOODLE STIR-FRY
Make and share this Asian Peanut, Beef and Noodle Stir-Fry recipe from Food.com.
Provided by Shahana
Categories One Dish Meal
Time 25m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Note: any vegetable can be used it is up to the cooks tastes.
- Trim and cut vegetables and cook until crisp tender.
- Break spaghetti in half and cook to al-a-dente.
- Add vegetables to spaghetti water if vegetables have cooled.
- Heat dressing in skillet, add meat.
- Stir-fry meat until barely pink.
- Add peanut butter, soy sauce and five-spice powder.
- Stir-fry 1 minute.
- Drain spaghetti and vegetables.
- Add to skillet, toss to mix well and to coat spaghetti.
- Stir in green onions.
- Transfer to bowl or plate.
- Sprinkle with peanuts (optional).
Nutrition Facts : Calories 567.2, Fat 20.8, SaturatedFat 5.2, Cholesterol 119.3, Sodium 534.4, Carbohydrate 39.9, Fiber 2.4, Sugar 5, Protein 53.2
BEEF AND CABBAGE STIR-FRY WITH PEANUT SAUCE
Stir-fried cabbage (especially Savoy) is the best! Found this recipe almost two years ago, and only finally got round to fixing it, to great approval from himself. The addition of orange juice is a lovely touch here. From the *Washington Post* 7/10/10.
Provided by lecole54
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you have time, pop the steak in the freezer for 5 minutes; that will make the meat easier to cut.
- Peel, trim and grate the carrots (on a box grater or in a food processor fitted with a shredding disk). Mince the garlic. Remove any loose outer leaves from the cabbage, then cut it in half and core it. Cut the cabbage halves into very thin slices. If using peanuts, coarsely chop them.
- Stir the peanut butter to re-incorporate any oil on the top, if needed. Whisk together the peanut butter, juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
- Heat 2 teaspoons of the oil in a wok or large skillet over medium-high heat.
- Meanwhile, trim any visible fat from the steak. Cut the meat crosswise into very thin slices.
- Add the garlic to the hot oil and cook for 30 seconds, stirring so it doesn't burn. Add the steak and stir-fry for 2 to 4 minutes, until barely browned but not completely cooked through. Use tongs to transfer to a bowl.
- Add the remaining 2 teaspoons of oil to the wok or skillet. When it is hot, add the cabbage and 2 tablespoons of the water. Stir-fry for 3 to 5 minutes so the cabbage starts to wilt. Add the carrots and the remaining tablespoons of water as needed to keep the vegetables from sticking.
- Return the steak to the wok or skillet, along with any accumulated juices; stir to incorporate. Pour in the peanut sauce and stir-fry to heat through and coat evenly.
- Divide among individual wide, shallow bowls; if you're serving this stir-fry on top of noodles, sprinkle each portion with 1/2 teaspoon of the toasted sesame oil before adding the stir-fry on top. Garnish with a sprinkling of the chopped peanuts, if using. Serve hot.
Nutrition Facts : Calories 402.2, Fat 27.2, SaturatedFat 7.8, Cholesterol 85, Sodium 483.5, Carbohydrate 12.1, Fiber 2, Sugar 7, Protein 28.3
PEANUT BUTTER BEEF STIR FRY
Make and share this Peanut Butter Beef Stir Fry recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cornstarch, broth, soy sauce, peanut butter, sugar, and pepper until smooth, set aside.
- In a large skillet, stir-fry the beef, onion, and celery in oil for 5-8 minutes or until meat is no longer pink.
- Add the garlic, cook for 1 minute longer.
- Stir in cornstarch mixture and add to the pan.
- Bring to a boil, cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 157.4, Fat 11.4, SaturatedFat 1.5, Sodium 944, Carbohydrate 10.4, Fiber 1.7, Sugar 3.6, Protein 4.8
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