Average Rating: 4.888888TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.Ingredients
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 2 cups beef broth
- 1/3 cup reduced-sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon hot pepper sauce
- 2 pounds boneless beef sirloin steak, cut into thin strips
- 6 tablespoons olive oil, divided
- 4 cups fresh broccoli florets
- 2 cups fresh cauliflowerets
- 1-1/2 cups julienned carrots
- 2 cups sliced fresh mushrooms
- 1/4 cup peanut butter
- Hot cooked spaghetti
- 1/2 cup chopped peanuts
Instructions
- 1. In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm.
- 2. In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes.
- 3. Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.
Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts
1 cup: 586 calories, 32g fat (6g saturated fat), 61mg cholesterol, 974mg sodium, 35g carbohydrate (22g sugars, 5g fiber), 42g protein.