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.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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).

NUTRITION INFORMATION: Per serving: 364 calories; 17 g fat (3 g sat, 5 g mono); 42 mg cholesterol; 23 g carbohydrate; 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

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

quick and easy to make, which is always a big plus. the only thing I might do is cut back on the oj. i tasted more of that than the peanut butter. i also like the idea of using the sesame oil next time.

Debra

Delicious. Very light and fresh for a beef dish. Peanut sauce is also very light, unlike most other cloying "satay" type sauces. Would add sriracha sauce next time, as we like a some heat, but also very good prepared per the recipe.

Jennifer, Mount Laurel, NJ

This was really yummy! I made 2 substitutions... As at the moment I'm off meat and noodles. I used Mushrooms instead of beef. And Ice Berg lettuce to wrap the goods in. I could see adding some heat with either crushed red pepper flakes or some hot oil.

TwinMom, CA

I got this issue today and was drawn to this recipe - even thought I don't eat beef very often at all. It was easy to make and didn't have too many ingredients. I couldn't find the savoy cabbage today, so I used bok choy. I also cut down the soy sauce to 2 tablespoons and added 2 teaspoons of sesame oil. Absolutely delicious!!!

meryl, Worcester, MA

We really liked this! I did add the peanut sauce a little earlier than called for because I wanted it to have time to get warm, along with everything else.

Sally

Something different with a great taste!!

KDove, Houston, Te

My husband and I both really liked this dish. I served it over Chinese noodles. The left-overs worked well for my lunch -- everyone commented that it smelled and looked so good!

Shannon, Richmond, VA

I was very surprised how this one turned out...it was so easy and came out just so good. I added some tamari sauce and red pepper flakes.

smv, North Brunswick, NJ

Perfectly balanced stir fry that doesn't feel a bit like you are depriving yourself. Practically a comfort-stir-fry. Yummy and warm and good; even if you don't have udon noodles and substitute whole wheat linguine.

Corenna, Las Vegas, NV

This was delicious, a recipie even my husband liked. I had a portion of cooked garlic infused beef leftover, so I used it & omited the garlic. I'm going to be trying this recipe again with chicken!

Lucy, Bremerton, WA

I'm don't have a lot of stir-fry confidence but I followed the directions exactly and was so pleased with this wonderful meal. It was just a little bit exotic for us, tasted fantastic and also stretched a pound of meat to feed four. I am so grateful to find recipes like this which use simple, whole foods to create a healthy and delicious meal my family really enjoys.

Mary, Whittier, CA

I wasn't a big fan of this one - the sauce was very liquidy and the dish didn't have a lot of flavor. My husband liked it and took the leftovers for lunch, but I had high hopes for the recipe and was disappointed. I added extra soy sauce to my portion just to be able to finish my dinner. I don't plan to make this again.

Anonymous, Jericho, VT

i think this recipe is out of this world delicious!!! Such a nice change to the usual flavors experienced in cooking. I got three thumbs up for this :)

Rebecca, Northport, NY

I liked everything about this dish except I think it had too much cabbage in it. The sauce was great. I served it over brown rice and it was a very healthy delicious meal. I think I would add other vegetables beside just the cabbage and carrots next time.

Laurie, Sarasota, FL

I was pleasantly surprised by this recipe, was almost afraid to try it but we loved it and I just ate the left overs for lunch! I did add thai chille sauce and marinated my beef slices in OVV, S&P, and garlic for a few hours. Next time I'll use sesame oil. It was good over the udon noodles but was also good over rice today.

Barb, Yakima, WA

My husband and I really enjoyed this recipe...He doesn't like cabbage that much, but this was a big hit. Next time I will add some garlic chili sauce. Very quick dinner.

Cindy, South Hero, VT

This is a keeper. I dressed my plate with sriracha sauce.

Donna, atlanta, ga

Very good! We'll make this again. We did add some red pepper flakes and hot sauce. Next time I will add some green onions also.

Valerie, Traverse City, Mi

Very good! I used pre-packaged coleslaw mixture which cut the prep time down. I also used sesame oil to cook the steak in. Will make again.

Eryn, West Chestefield, NH

I have made this 3 times in the last month. My husband loves it. Have tried it with chicken and thought it was just as good.

Melanie, South Portland, ME