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

fish sauce

1 Tbsp

fresh lime juice

2 Tbsp, or juice from 1 lime

chili sauce

1 tsp

unpacked brown sugar

2 tsp

reduced sodium peanut butter

1 Tbsp, crunchy, unsalted


1 cup(s)


1 Tbsp

canola oil

2 tsp

garlic clove(s)

3 medium clove(s), minced

ginger root

2 Tbsp, 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, chopped


2 Tbsp, chopped


2 tsp

uncooked bean sprouts

1 cup(s)


  1. Whisk together soy sauce, fish sauce, lime juice, chili sauce, brown sugar, peanut butter and 1 cup of water until smooth. Separately, mix cornstarch with 1 tablespoon of 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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