This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
314 Calories
Recipe Instructions
Step 1
Make sauce: Whisk together vinegar, soy sauce, peanut butter, peanut oil, chile sauce, and sesame oil in a medium bowl until smooth; set aside. Whisk together cold water and cornstarch in a small bowl until cornstarch is dissolved; set aside.
Step 2
Prepare stir-fry: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towels.
Step 3
Add remaining 1 tablespoon peanut oil to drippings in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, ginger, and garlic in hot oil-drippings until vegetables are tender, about 4 minutes.
Step 4
Return beef to the skillet and clear a space in the center. Reduce heat to medium-low. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Cover and cook until sauce thickens and coats beef-vegetable mixture, about 5 minutes.
Ingredients
2 tablespoons peanut butter
1 tablespoon cornstarch
2 cloves garlic, minced
1 cup broccoli florets
1 teaspoon sesame oil
3 tablespoons soy sauce
1 green bell pepper, cut into strips
1 tablespoon peanut oil
1 cup mushrooms, sliced
1 tablespoon minced fresh ginger
1 bunch green onions, sliced
1 tablespoon chile-garlic sauce (such as Sriracha®)
