BEEF STIR-FRY WITH ASIAN PEANUT SAUCE
This nutritious stir-fry recipe does require a bit of TLC but when seasoned properly and paired with an intensely flavorful peanut sauce, you'll be wondering why you ever ordered takeout. Enjoy this recipe as a main dish or combine it with one of the following dishes as a great accompaniment: 1. Serve over quinoa or [...]
Provided by Toby Amidor
Yield 4-6
Number Of Ingredients 16
Steps:
- In a large bowl, toss beef with 4 tbsp of Asian Peanut Sauce. Cover and refrigerate for at least 30 minutes. In a medium pot, bring water to a boil. Stir in quinoa and reduce heat to medium-low. Cover and simmer, stirring occasionally, until liquid is absorbed and grains are tender, about 15 minutes. Transfer quinoa to a large bowl and let cool slightly. Heat oil in a large wok or skillet over medium heat. Add beef and cook until browned on all sides, about 8 minutes. Discard leftover marinade. Add broccoli, bell pepper, and snow peas and cook, stirring occasionally, until vegetables start to soften, about 8 minutes. Add remaining 2 tbsp of Asian Peanut Sauce and cook, stirring frequently, until heated through, about 2 minutes. FOR ASIAN PEANUT SAUCE: In a blender or food processor, add coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic, and brown sugar. Blend until smooth. Add water to achieve desired thickness.
Nutrition Facts : Calories 522, Carbohydrate 39, Protein 35, Fat 25, Fiber 5, Sodium 223
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
BEEF STIR-FRY WITH ASIAN PEANUT SAUCE
In my cookbook The Healthy Meal Prep Cookbook I provide more than 100 recipes and tips to get your meals organized and planned so they're ready to go during the busy work week. Beef stir-fry is one of my favorites, and leftovers can be rolled into a high-protein wrap, or just packed and reheated at [...]
Provided by mupton
Yield 4
Number Of Ingredients 18
Steps:
- For the Asian peanut sauce:In a blender or food processor add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic, and brown sugar. Blend until smooth. Add the water to achieve your desired thickness. Store the sauce in a resealable container for up to 1 week. For the stir fry:In a large bowl, add the beef strips and 4 tablespoons of the Asian peanut sauce, and toss to coat the meat. Cover the bowl, and refrigerate for at least 30 minutes or up to overnight. In a medium pot over high heat, bring the water to a boil. Stir in the quinoa, and reduce the heat to medium-low. Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes. Transfer the quinoa to a large bowl, and let cool slightly. In a large wok or skillet over medium heat, heat the oil until it shimmers. Add the beef, and cook until it is browned on all side, about 8 minutes. Discard the leftover beef marinade. Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes. Add the remaining 2 tablespoons of the Asian peanut sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes. Enjoy with the quinoa right away, or store for later. To refrigerate, store the cooled stir-fry and quinoa together or separately in resealable containers for up to 1 week. Reheat in the microwave for 1½ to 2 minutes.
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.
STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
- Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
- Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.
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
THAI PEANUT STIR FRY SAUCE
This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.
Provided by Bonnie Gertz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g
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