Beef Stir-Fry with Peanut Sauce

It’s been a long week at work with catered lunches and dinners, so I wanted to take it slow and eat something light and yummy.  I have not had stir fry in a while, which I just love because it is an excellent blend of protein, vegetables, and carbs, so I got to cookin’!  This recipe has a yummy peanut sauce with a hint of sweetness, as the touch of honey and brown sugar give it an excellent flavor.  I like to eat stir fry with my favorite noodles, udon noodles for a well-balanced meal.


1/4 cup smooth natural peanut butter
1/3 cup orange juice, freshly squeezed
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 teaspoons peanut oil, divided
3 cloves garlic, minced
1 pound sirloin steak, trimmed and thinly sliced
1 small head Savoy cabbage, thinly sliced
2-5 tablespoons water
1 large carrot, grated
1/4 cup scallions, thinly sliced
1/4 cup chopped unsalted roasted peanuts, (optional)


  • Whisk peanut butter, orange juice, soy sauce, vinegar, brown sugar, honey, and red pepper flakes 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 add scallions. Toss to combine. Serve sprinkled with peanuts (if using).

Servings: 4

Calories: About 379 per serving.