Beef Stir-fry

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #37066

June 03, 2021



"I think almost any vegetable will work -- and a great way to clean out the veggie drawer. Recipe source: Taste of Home Cast Iron Cookbook (spring 2021)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (475.6 g)
  • Calories 725
  • Total Fat - 44 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 139.7 mg
  • Sodium - 1748.8 mg
  • Total Carbohydrate - 35.7 g
  • Dietary Fiber - 5.1 g
  • Sugars - 20.9 g
  • Protein - 49.7 g
  • Calcium - 110.8 mg
  • Iron - 4.5 mg
  • Vitamin C - 73.4 mg
  • Thiamin - 0.3 mg

Step 1

In a small bowl combine first 8 ingredients (-hot pepper sauce), whisking until smooth and then set aside.

Step 2

In a cast iron skillet or wok over medium-high heat add 3 tablespoons oil and stir fry beef until no longer pink. Remove from skillet and keep warm.

Step 3

In the same skillet stir-fry the cauliflower and carrots for 5 minutes and then add the broccoli and continue stir-frying for 5-10 minutes and then add the mushrooms and stir-fry for another 5-10 minutes or until all the vegetables are crisp-tender.

Step 4

Stir the broth mixture again and add the the pan and bring to a boil and cook stirring until thickened (a few minutes). Reduce heat and add the beef and peanut butter to the pan and cook stirring over medium heat until the peanut butter is blended. Serve with spaghetti and top with peanuts.

Tips & Variations


No special items needed.

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