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Photo of Peanut ginger beef stir fry by WW

Peanut ginger beef stir fry

5
Points® value
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Moderate
If you don't have fish sauce on hand, substitute it with half a tablespoon extra soy sauce.

Ingredients

Low sodium soy sauce

3 tbsp(s)

Fish sauce

1 tbsp(s)

Fresh lime juice

2 tbsp(s), or juice from 1 lime

Chili sauce

1 tsp(s)

Unpacked brown sugar

2 tsp(s)

Reduced sodium peanut butter

1 tbsp(s), crunchy, unsalted

Water

1 cup(s)

Water

1 tbsp(s)

Canola oil

2 tsp(s)

Garlic

3 clove(s), large, minced

Ginger root

2 tbsp(s), minced

Uncooked lean beef round

12 oz, boneless, trimmed of fat, cut into thin strips

Onion

1 large, chopped

Red bell pepper

1 medium, chopped

Broccoli

2 cup(s), florettes

Cilantro

2 tbsp(s), chopped

Fresh basil

2 tbsp(s), chopped

Cornstarch

2 tsp(s)

Uncooked bean sprouts

1 cup(s)

Instructions

  1. Whisk together soy sauce, fish sauce, lime juice, chili sauce, brown sugar, peanut butter and water until smooth. Separately, mix cornstarch with 1 tablespoon water; set aside.
  2. In a large nonstick skillet or wok, heat canola oil over medium-high heat. Cook garlic and ginger until browned, stirring constantly, about 2 minutes. Remove garlic and ginger from skillet and set aside.
  3. Add beef and cook until no longer pink, stirring constantly, about 2 minutes. Remove from skillet and set aside.
  4. Add onion and pepper; cook until onions just start to brown, about 2 minutes. Add broccoli and cook 2 minutes more.
  5. Reduce heat to medium and add sauce and garlic mixture. Cook until broccoli is crisp-tender, 3 to 4 minutes more.
  6. Add beef, cilantro, basil, bean sprouts and cornstarch mixture. Cook until sauce thickens slightly, about 1 minute more. Serve.

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