BEEF STIR-FRY WITH PEANUT SAUCE
Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.
Nutrition Facts : Calories 268 calories, Fat 13g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 708mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
SPICY GROUND BEEF CABBAGE WRAPS WITH PEANUT SAUCE
We're always looking for quick and easy but tasty meals, and this is one of them. It has layers of interesting flavor, a little pop of spiciness, and a bit of an Asian twist. This will make 12 appetizers or 6 main servings.
Provided by lutzflcat
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
- Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
- Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 11.8 g, Cholesterol 24.8 mg, Fat 11 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 218.1 mg, Sugar 2.6 g
BEEF AND CABBAGE STIR-FRY WITH PEANUT SAUCE
Stir-fried cabbage (especially Savoy) is the best! Found this recipe almost two years ago, and only finally got round to fixing it, to great approval from himself. The addition of orange juice is a lovely touch here. From the *Washington Post* 7/10/10.
Provided by lecole54
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you have time, pop the steak in the freezer for 5 minutes; that will make the meat easier to cut.
- Peel, trim and grate the carrots (on a box grater or in a food processor fitted with a shredding disk). Mince the garlic. Remove any loose outer leaves from the cabbage, then cut it in half and core it. Cut the cabbage halves into very thin slices. If using peanuts, coarsely chop them.
- Stir the peanut butter to re-incorporate any oil on the top, if needed. Whisk together the peanut butter, juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
- Heat 2 teaspoons of the oil in a wok or large skillet over medium-high heat.
- Meanwhile, trim any visible fat from the steak. Cut the meat crosswise into very thin slices.
- Add the garlic to the hot oil and cook for 30 seconds, stirring so it doesn't burn. Add the steak and stir-fry for 2 to 4 minutes, until barely browned but not completely cooked through. Use tongs to transfer to a bowl.
- Add the remaining 2 teaspoons of oil to the wok or skillet. When it is hot, add the cabbage and 2 tablespoons of the water. Stir-fry for 3 to 5 minutes so the cabbage starts to wilt. Add the carrots and the remaining tablespoons of water as needed to keep the vegetables from sticking.
- Return the steak to the wok or skillet, along with any accumulated juices; stir to incorporate. Pour in the peanut sauce and stir-fry to heat through and coat evenly.
- Divide among individual wide, shallow bowls; if you're serving this stir-fry on top of noodles, sprinkle each portion with 1/2 teaspoon of the toasted sesame oil before adding the stir-fry on top. Garnish with a sprinkling of the chopped peanuts, if using. Serve hot.
Nutrition Facts : Calories 402.2, Fat 27.2, SaturatedFat 7.8, Cholesterol 85, Sodium 483.5, Carbohydrate 12.1, Fiber 2, Sugar 7, Protein 28.3
BEEF STIR-FRY WITH PEANUT SAUCE
This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well. Serve immediately over hot cooked brown rice.
Provided by LBUHL
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
- Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
- Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.
Nutrition Facts : Calories 314 calories, Carbohydrate 16.2 g, Cholesterol 26.6 mg, Fat 21.9 g, Fiber 4.4 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 939.2 mg, Sugar 5.2 g
A FARE TO REMEMBER (BEEF AND CABBAGE STIR FRY)
This dish is something my husband has been making for a long time but only waited until now, many years into our marriage, to make for me. Fast and delicious served with steamed or fried rice, last night we added Recipe #146178 for a decadent feast!
Provided by Sandi From CA
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Remove and discard the fat from the sirloin and slice into thin 1-2" strips against the grain. Put the meat in a bowl with the corn starch. Stir until the meat is coated, then fold in the soy sauce, sesame oil and the rice wine. Put in the fridge to marinade for 15 minutes at least.
- Remove the outer leaves from the head of cabbage, and wash the cabbage. Shake off the rest of the water and break off the leaves. Cut out the thick white heart of each leaf and cut the remaining frill into inch-square pieces.
- Heat a pan over medium high to high heat and add half the peanut oil. Take the strips of meat out of the marinade, shake off the moisture as well as possible and fry them in the pan on both sides, in small batches, about 1 minute per side. Put the meat aside in a bowl and cover.
- Add the rest of the peanut oil to the pan and when it's hot, put in the garlic, ginger and green onions. Stir-fry quickly until the onions begin to brown, then add the meat back in, together with the meat juices from the bowl. Quickly add the cabbage and stir-fry for 30 seconds. Then add the oyster sauce and stir in quickly. Serve immediately.
Nutrition Facts : Calories 474, Fat 32.8, SaturatedFat 11.2, Cholesterol 111.1, Sodium 1580.1, Carbohydrate 6.8, Fiber 0.7, Sugar 0.7, Protein 34.5
BEEF CABBAGE STIR-FRY
Cabbage, which is grown extensively in this area, is a favorite of my family. I've had this recipe for years, and my husband and kids still request it often.-Colette Jaworski, Buford, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts., In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. Serve over rice.
Nutrition Facts :
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