Cabbage & Beef Stir-Fry with Peanut Sauce

Cabbage & Beef Stir-Fry with Peanut Sauce - 1 Guiding Stars

Active Time

20 min.

Total Time

40 min.

Servings

6 (221 g)

Serve this peanuty sauté over noodles or brown rice. Savoy cabbage has a compact head with wrinkles and curly leaves which is nice in this dish if you can get it, but any cabbage you have on hand would do nicely.

Ingredients

¼ cup natural peanut butter
⅓ cup orange juice
2 Tbsp. low sodium soy sauce
1 Tbsp. rice vinegar
2 tsp. sugar
4 tsp. canola oil, divided
3 cloves garlic, minced
1 lb. sirloin steak, trimmed and thinly sliced
1 head cabbage, thinly sliced
2-5 Tbsp. water
2 carrots, grated
¼ cup unsalted roasted peanuts

Directions

Whisk peanut butter, orange juice, soy sauce, vinegar, and sugar in a medium bowl until smooth.
Heat 2 teaspoons oil in a 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 (2-4 minutes). Remove from pan and set aside.
Reduce heat to medium. Swirl in the remaining oil. Add cabbage and 2 tablespoons water; cook, stirring, until slightly wilted (3-5 minutes).
Add carrots and more water if necessary to prevent sticking or burning. Cook, stirring, until just tender (3-4 minutes).
Return the steak and any accumulated juices to the pan. Toss with the peanut sauce. Serve sprinkled with peanuts.

Nutritional analysis per serving: Calories 340; Total Fat 22.5g (29% Daily Value); Saturated Fat 6g (30% DV); Trans Fat 0g; Cholesterol 59mg (20% DV); Sodium 300mg (13% DV); Total Carbohydrate 14g (5% DV); Dietary Fiber 4g (15% DV); Total Sugars 6g; Includes 1g Added Sugars (3% DV); Protein 21g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 10% DV; Niacin 50% DV; Vitamin K 50% DV; Vitamin B6 40% DV.