Rating: 3.75 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0

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.

Source: EatingWell Magazine, January/February 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.

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  • 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.

  • 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

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

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

1 3/4 cup
367 calories; protein 30.3g; carbohydrates 22.6g; dietary fiber 7.5g; sugars 9.8g; fat 17.4g; saturated fat 3.3g; cholesterol 59.2mg; vitamin a iu 6886.8IU; vitamin c 67.1mg; folate 160.3mcg; calcium 94mg; iron 2.7mg; magnesium 78.3mg; potassium 854mg; sodium 568.8mg; thiamin 0.2mg; added sugar 2g.

2 vegetable, 3 lean meat, 2 fat

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