Beef & Cabbage Stir-Fry with Peanut Sauce
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,361.7
- Total Fat: 136.9 g
- Cholesterol: 403.5 mg
- Sodium: 4,234.6 mg
- Total Carbs: 102.5 g
- Dietary Fiber: 28.9 g
- Protein: 191.8 g
View full nutritional breakdown of Beef & Cabbage Stir-Fry with Peanut Sauce calories by ingredient
Introduction
The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot sauté. Spice up the dish with a few dashes of your favorite hot sauce. Serve with udon noodles. The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot sauté. Spice up the dish with a few dashes of your favorite hot sauce. Serve with udon noodles.Number of Servings: 1
Ingredients
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1/4 cup of smooth natural peanut butter
1/3 cup of orange juice
3 tablespoons of reduced-sodium soy sauce
1 tablespoon of rice vinegar
2 teaspoons of sugar
4 teaspoons of canola oil , divided
3 cloves of garlic , minced
1 pound of sirloin steak , trimmed and thinly sliced (see Tip)
1 small head of Savoy cabbage , thinly sliced
2-5 tablespoons of water
2 medium carrots , grated
1/4 cup of chopped unsalted roasted peanuts (optional)
Directions
Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).
Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices.
Per serving: 364 calories; 23 g carbohydrates; 17 g fat (3 g sat, 5 g mono); 31 g protein; 42 mg cholesterol; 7 g dietary fiber; 866 mg potassium; 469 mg sodium. Nutrition bonus: Vitamin A (140% daily value), Vitamin C (110% dv), Folate (40% dv), Potassium (25% dv), Magnesium (19% dv).
Serving Size: serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user NEW-CAZ.
Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).
Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices.
Per serving: 364 calories; 23 g carbohydrates; 17 g fat (3 g sat, 5 g mono); 31 g protein; 42 mg cholesterol; 7 g dietary fiber; 866 mg potassium; 469 mg sodium. Nutrition bonus: Vitamin A (140% daily value), Vitamin C (110% dv), Folate (40% dv), Potassium (25% dv), Magnesium (19% dv).
Serving Size: serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user NEW-CAZ.
Member Ratings For This Recipe
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