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Beef & Cabbage Stir-Fry with Peanut Sauce

:  January/February 2009

Your rating: None Average: 4 (78 votes)

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.


READER'S COMMENT:
"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. "
Beef & Cabbage Stir-Fry with Peanut Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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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

Per serving: 364 calories; 17 g fat ( 3 g sat , 5 g mono ); 42 mg cholesterol; 23 g carbohydrates; 2 g added sugars; 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).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 lean meat, 2 fat


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Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, meat
Ethnic/Regional
Asian
Ease of Preparation
Moderate
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Total Time
45 minutes or less
Servings
4
Main Ingredient
Beans/Legumes
Beef
Preparation/ Technique
Stir-Fry
Meal/Course
Dinner

Season
Spring
Summer
Fall
Style/Theme
Budget
Entertaining, casual
Everyday favorites
Publication
January/February 2009
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