THAI BEEF STIR-FRY
Joan Ten Harmsel
ingredients
- 1/2 c. packed brown sugar
- 2 Tbsp. cornstarch
- 2 c. beef broth
- 1/3 c. soy sauce
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- 1/4 tsp. hot pepper sauce
- 2 lbs. boneless beef sirloin steak, cut into thin strips
- 6 Tbsp. olive oil, divided
- 2 c. fresh cauliflowerets
- 1 1/2 c. julienned carrots
- 4 c. fresh broccoli florets
- 2 c. sliced fresh mushrooms
- 1/4 c. peanut butter
- Hot cooked spaghetti
- 1/2 c. chopped peanuts
directions
- 1
In a bowl, combine the first eight ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm.
- 2
In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry for 6-8 minutes longer or until the vegetables are crisp-tender.
- 3
Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve over spaghetti. Sprinkle with peanuts.
Source: Joan Ten Harmsel
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