Peanut Butter Beef Stir Fry Food

QUICK SATAY PEANUT STIR FRY (ANY PROTEIN)

Steps:

• Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
• Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
• Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
• Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
• Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
• Add peanuts and shallots, stir.
• Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)

BEEF STIR-FRY WITH PEANUT SAUCE

Steps:

• 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.

THAI SATAY STIR-FRY

Steps:

• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
• Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

PEANUT CHICKEN STIR-FRY

Steps:

• In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

BEEF STIR-FRY WITH PEANUT SAUCE

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.

THAI PEANUT STIR FRY SAUCE

Steps:

• Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

BEEF STIR FRY WITH PEANUT SAUCE

Steps:

• Place soy sauce, rice vinegar, peanut butter, and brown sugar in a small bowl and whisk until smooth. Set aside.
• Heat 2 teaspoons of sesame oil in a large skillet. Add sliced beef and cook until browned, stirring frequently. Remove from pan and drain any liquid from pan.
• Return pan to stove and heat remaining teaspoon of sesame oil. Add garlic and cook, stirring constantly, about 15 seconds. Add vegetables, stirring and tossing frequently until crisp-tender and still brightly colored (about four minutes).
• Add beef back to pan with veggies and stir. Add sauce to pan and stir until everything is combined.
• Serve on top of rice and garnish with chopped green onions and chopped peanuts, if desired.

THAI PEANUT BUTTER BEEF STIR-FRY

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook and stir 4 to 5 min. or until done.
• Add vegetables and water; stir. Bring to boil. Stir in rice; cover. Simmer on medium-low heat 5 min. Meanwhile, mix peanut butter, soy sauce and hot pepper sauce until blended.
• Add peanut butter mixture to meat mixture; mix well.

GINGER PEANUT STIR-FRY SAUCE

Steps:

• Use a glass measuring cup and mix everything together, adding enough water to get you to 1/2 cup (should be 2 tbsp).
• Add to stir-fried noodles, veg, tofu etc. Add extra soy/braggs and/or water if things get too sticky.
• Garnish with cilantro, sesame seeds or gomashio.

PEANUT SAUCE STIR FRY WITH SHRIMP

Steps:

• Combine peanut butter, soy sauce, rice vinegar, honey, and ginger in a small bowl or jar. (If the peanut butter is thick, microwave for 30 or more seconds until drizzly). Whisk until smooth.
• In a large skillet or wok, drizzle sesame (or canola) oil and cook shrimp over medium-high heat for 3-4 minutes, until no longer translucent. Remove and set aside.
• Add more oil to the pan and add chopped vegetables. Cook, stirring occasionally, about 5-7 minutes until just tender.
• Turn the heat down to medium. Add shrimp and pre-cooked brown rice noodles to the pan, along with the sauce. Stir well for 1-2 minutes, until sauce is evenly incorporated. Add peanuts if desired and serve.

BEEF AND CABBAGE STIR-FRY WITH PEANUT SAUCE

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.

BEEF STIR FRY WITH PEANUT SAUCE

Steps:

• Prepare Beef: Pat beef dry with paper towels if wet. Cut into thin 1/4-inch slices against grain (Note 4). Add beef to large mixing bowl, and evenly sprinkle corn starch over beef. Toss together until beef is well-coated. Set aside.
• Make Sauce: Add all peanut sauce ingredients to small bowl and vigorously stir until very smooth. While stirring, sauce will initially appear clumpy, but will quickly develop smooth consistency. Set aside.
• Cook Carrots: Heat oil in large nonstick pan (Note 5) over medium heat. Add carrots and cook until softened, a few minutes, stirring occasionally.
• Cook Beef: Add beef to pan with carrots. Cook until beef is mostly browned with little pink remaining, a few minutes, spreading well and flipping slices to brown all sides. Tongs or chopsticks may be useful for this.
• Add Sauce: Add peanut sauce and peanuts to pan, stirring everything together for a minute until beef and carrots are evenly coated with sauce. Turn off heat.
• Serve: Briefly stir in sliced scallions. Serve immediately (Notes 6-7).

PEPPER AND PEANUT BROCCOLI STIR-FRY

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and 1/8 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a plate.
• Heat the remaining tablespoon oil in the same skillet over medium-high heat. Add the chile flakes and cook 10 seconds, and then add the broccoli, 1/4 teaspoon each salt and pepper and 1/4 cup water. Cover and cook until the water evaporates and the broccoli is lightly browned and crisp-tender, about 4 minutes.
• Toss in the peppers, peanuts and 1/8 teaspoon each salt and pepper and serve.

ASIAN PEANUT NOODLES WITH BEEF FOR TWO

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt and adding snap peas and pepper strips to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened and meat is done.
• Drain spaghetti mixture. Add to meat mixture; mix lightly. Stir in onions; sprinkle with nuts.

THAI PEANUT BUTTER STIRFRY

Steps:

• Heat your large skillet or wok over medium/high heat. First add the carrots and cabbage as they take the longest to cook. Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl. Then add in the other veggies (red pepper & snap peas) to the stir fry. Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving. Once the veggies are cooked to your liking (I like mine still a bit crisp), add in the rinsed black beans and toss until coated. Serve over any grain or noodle and drizzle the rest of the sauce over each serving.
• Heat your large skillet or wok over medium/high heat.
• Spray with cooking spray.
• Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl.
• Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving.
• Serve over any grain or noodle and drizzle the rest of the sauce over each serving.

BEEF AND BROCCOLI STIR-FRY WITH PEANUT NOODLES

Steps:

• In a bowl combine the peanut butter, water, chili flakes, sesame oil and 4 tablespoons of soy sauce. Mix well. Boil the spaghetti and drain. Toss the spaghetti with the peanut sauce and serve. Marinate the beef with the garlic powder and the soy sauce and let stand 1/2 hour. Blanch and shuck the head of broccoli. Saute in wok with sweet and sour sauce and the marinated beef. Serve when beef is thoroughly cooked.