Photo of Peanut ginger beef stir fry by WW

Peanut ginger beef stir fry

Total Time
45 min
30 min
15 min
If you don't have fish sauce on hand, substitute it with half a tablespoon extra soy sauce.


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


1 cup(s)


1 tbsp(s)

Canola oil

2 tsp(s)

Garlic clove(s)

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

Uncooked onion(s)

1 large, chopped

Sweet red pepper(s)

1 medium, chopped

Uncooked broccoli

2 cup(s), florettes


2 tbsp(s), chopped

Fresh basil

2 tbsp(s), chopped


2 tsp(s)

Uncooked bean sprouts

1 cup(s)


  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.