Peanut ginger beef stir fry
2
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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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