Beef & Cabbage Stir-Fry with Peanut Sauce

January/February 2009

Your rating: None Average: 3.8 (135 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.

"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

Makes: 4 servings

Active Time:

Total Time:


  • 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)


  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.


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

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner