Beef Stir Fry With Peanut Sauce Recipes

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BEEF STIR FRY WITH PEANUT SAUCE



Beef Stir Fry With Peanut Sauce image

This is a quick stir fry dinner with tender beef slices, shredded carrots, and scallions. Chopped peanuts add a nice crunch, and a flavorful peanut butter sauce ties it all together.

Provided by Julia

Categories     Main Course

Time 25m

Number Of Ingredients 10

3/4 pound flank steak beef
1/2 cup shredded carrots ((Note 1))
2 tablespoons chopped peanuts
2 scallions, thinly sliced
1 tablespoon cooking oil
2 teaspoons corn starch ((Note 2))
3 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon sriracha ((Note 3))

Steps:

  • Prepare Beef: Pat beef dry with paper towels if wet. Cut into thin 1/4-inch slices against grain (Note 4). Add beef to large mixing bowl, and evenly sprinkle corn starch over beef. Toss together until beef is well-coated. Set aside.
  • Make Sauce: Add all peanut sauce ingredients to small bowl and vigorously stir until very smooth. While stirring, sauce will initially appear clumpy, but will quickly develop smooth consistency. Set aside.
  • Cook Carrots: Heat oil in large nonstick pan (Note 5) over medium heat. Add carrots and cook until softened, a few minutes, stirring occasionally.
  • Cook Beef: Add beef to pan with carrots. Cook until beef is mostly browned with little pink remaining, a few minutes, spreading well and flipping slices to brown all sides. Tongs or chopsticks may be useful for this.
  • Add Sauce: Add peanut sauce and peanuts to pan, stirring everything together for a minute until beef and carrots are evenly coated with sauce. Turn off heat.
  • Serve: Briefly stir in sliced scallions. Serve immediately (Notes 6-7).

Nutrition Facts : Calories 550 kcal, Carbohydrate 14 g, Fiber 4 g, ServingSize 1 serving

BEEF STIR-FRY WITH PEANUT SAUCE



Beef Stir-Fry with Peanut Sauce image

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

¼ cup rice vinegar
3 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon peanut oil
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon sesame oil
¼ cup cold water
1 tablespoon cornstarch
1 tablespoon peanut oil
¾ pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 carrots, cut into strips
1 green bell pepper, cut into strips
1 cup mushrooms, sliced
1 cup broccoli florets
1 bunch green onions, sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger

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 PEANUT SAUCE



Beef Stir Fry With Peanut Sauce image

This easy Beef Stir Fry With Peanut Sauce makes a fast weeknight meal and is packed with veggies and protein-rich beef.

Provided by Real Mom Nutrition

Time 35m

Number Of Ingredients 10

1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons natural peanut butter
1 tablespoon brown sugar
3 teaspoons sesame oil
1 pound skirt or flank steak, cut into thin slices
2 cloves garlic, minced or pressed
4 cups chopped vegetables, such as broccoli, carrots, snap peas, and peppers
chopped green onions, optional for garnish
chopped peanuts, optional for garnish

Steps:

  • Place soy sauce, rice vinegar, peanut butter, and brown sugar in a small bowl and whisk until smooth. Set aside.
  • Heat 2 teaspoons of sesame oil in a large skillet. Add sliced beef and cook until browned, stirring frequently. Remove from pan and drain any liquid from pan.
  • Return pan to stove and heat remaining teaspoon of sesame oil. Add garlic and cook, stirring constantly, about 15 seconds. Add vegetables, stirring and tossing frequently until crisp-tender and still brightly colored (about four minutes).
  • Add beef back to pan with veggies and stir. Add sauce to pan and stir until everything is combined.
  • Serve on top of rice and garnish with chopped green onions and chopped peanuts, if desired.

Nutrition Facts : Calories 305 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 12 grams fat, Fiber 7 grams fiber, Protein 27 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 Servings, Sodium 496 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BEEF STIR-FRY WITH PEANUT SAUCE



Beef Stir-Fry with Peanut Sauce image

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

2 tablespoons cornstarch
3/4 cup water
2 tablespoons plus 1-1/2 teaspoons chunky peanut butter
4 tablespoons reduced-sodium soy sauce, divided
1-1/2 pounds beef top sirloin steak, thinly sliced
1/4 teaspoon pepper
2 tablespoons olive oil
1 each medium green, sweet red and yellow pepper, julienned
1 can (8 ounces) bamboo shoots, drained
1/2 cup julienned carrot
1/2 teaspoon crushed red pepper flakes
1-1/2 teaspoons minced garlic
Hot cooked rice

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



Stir-Fried Beef with Green Beans and Peanut Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 large egg whites
1 teaspoon sesame oil
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 pound boneless beef top round, sliced paper-thin against the grain
8 fresh chives, minced
1/2 cup peanut oil
1-inch piece fresh ginger, peeled and minced
2 garlic cloves, minced
2 green onions, white and green parts, chopped
1 dried red chile
3/4 pound green beans, halved on the bias
1/2 cup chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
3 tablespoons creamy peanut butter
2 strips orange peel
1/4 cup roasted peanuts, chopped

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.

THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

Steps:

  • In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.

THAI PEANUT STIR FRY SAUCE



Thai Peanut Stir Fry Sauce image

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

2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 teaspoon garlic powder
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper

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

BEEF AND CABBAGE STIR-FRY WITH PEANUT SAUCE



Beef and Cabbage Stir-Fry With Peanut Sauce image

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

1 lb sirloin steak (may substitute eye of round or top round)
2 medium carrots
3 medium garlic cloves
1 head savoy cabbage, small
1/4 cup unsalted dry roasted peanuts (optional)
1/4 cup natural-style peanut butter, smooth
1/3 cup fresh orange juice
3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
4 teaspoons canola oil
2 -5 tablespoons water
2 teaspoons toasted sesame oil, for serving (optional)

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

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