This recipe is a great start, and with a few additions it's one of my favorites! I followed the recipe to a tee, then added some broccoli to the veggies, as well as some sriracha sauce to the peanut butter / OJ / soy sauce mixture. It was FANTASTIC like this - and made great leftovers! We had it over some couscous cooked in chicken broth because it's all I had in the house, and it went wonderfully : ) I'm making it again tonight for my parents, but with chicken instead of steak this time. I'm sure they'll love it as much as we do!
Beef & Cabbage Stir-Fry with Peanut Sauce
From EatingWell: January/February 2009
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.
13 Reviews for Beef & Cabbage Stir-Fry with Peanut Sauce
The dish is easy, one pot and quick to prepare. The cabbage and beef quantities are too much for the peanut sauce. It needs a lot of spice - chili flakes or rooster sauce and was simply unappealing on the plate.
I liked the dish, but my husband didn't. He said the sauce was too sweet and the meat didn't have enough flavor (he usually marinates everything). I thought it had flavor but agree with him that the sauce was a little sweet. I may try making it again without the sugar and marinating the beef before hand.
This was great. I used the slicing blade on my food processor for both the cabbage and carrots, so prepping the veggies took about 3 minutes. The carrots ended up as this coins as opposed to shreds, but they still cooked in the amount of time called for in the recipe. I put the beef in the freezer for 30 minutes as I prepped the veggies and sauce; waiting for it to chill was the longest part of the prep, but makes slicing it thin so much easier.
I used a non-stick pan so I did not need the additional water- I wanted the veggies crunchy, not steamed.
There was quite a bit of meat per serving in this recipe. If you're looking to cut calories or stretch out the servings, I'd say you could easily double the veggies and still have a hearty feeling meal. In fact, that's probably what I'd do next time, and make a little more sauce as well. As a side note, you do need a large pan- if you don't have a wok or a 12" sauté pan, you'll need to cook in batches.
We love this recipe. We prefer the "bite" of regular green cabbage sliced very thinly rather than Savoy. This has become a "go to" recipe for guests and is always a hit. We prefer it with noodles, too.