Beef & Cabbage Stir-Fry with Peanut Sauce

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.

From EatingWell: January/February 2009
Yield: 4 servings
Active Time: 40
Total Time: 40

Ingredients

  1. 1/4 cup smooth natural peanut butter
  2. 1/3 cup orange juice
  3. 3 tablespoons reduced-sodium soy sauce
  4. 1 tablespoon rice vinegar
  5. 2 teaspoons sugar
  6. 4 teaspoons canola oil, divided
  7. 3 cloves garlic, minced
  8. 1 pound sirloin steak, trimmed and thinly sliced (see Tip)
  9. 1 small head Savoy cabbage, thinly sliced
  10. 2-5 tablespoons water
  11. 2 medium carrots, grated
  12. 1/4 cup chopped unsalted roasted peanuts, (optional)

Preparation

  1. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
  2. 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.
  3. 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).

Tips & Notes

  • Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices.

Nutrition

Nutrition Per Serving: 364 calories; 17 g fat (3 g sat, 5 g mono); 42 mg cholesterol; 23 g carbohydrates; 31 g protein; 7 g fiber; 469 mg sodium; 866 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (110% dv), Folate (40% dv), Potassium (25% dv), Magnesium (19% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat, 2 fat