I’m always looking for quick dinners and this one fits! I love stir-fry – there’s something about meat and veggies in a delicious sauce served over rice or quinoa……except when your kids complain about it. When I made this, my kids were off – I’m blaming the full moon! My son told me he doesn’t like broccoli (news to me) and my daughter took a plate but complained about how “chewy” the beef was. My husband and I loved it and we had no complaints! I guess you can’t please everyone.
I haven’t made a stir fry in a while and we’ve been ordering Chinese food way too much, so I thought it was about time I made something at home. I have had this recipe saved for months and have been wanting to make it. I thought it would be something the kids would enjoy – WRONG. Madeline complained about it and Cooper ate only the carrots. He gets a pass though because later that night I realized he was burning up and had a high fever…which explains the absence of new posts last week. Surviving is the only thing that happens when you have a sick kid.
This meal came together really quickly…I think it took longer for me to get everything prepped than to do the actual cooking. I tossed it with whole wheat linguine noodles but you could serve it with rice or just eat it alone. The steak was super tender and I loved the flavor of the peanut-soy dressing.
1/4 cup peanut butter
1/3 cup orange juice
3 Tbsp reduced-sodium soy sauce
1 Tbsp rice vinegar
2 tsp sugar
4 tsp canola oil, divided
3 garlic cloves, minced
1 lb sirloin steak, trimmed and thinly sliced
1 small head of Savoy cabbage, shredded
2 -5 Tbsp water
2 medium carrots, grated
4 oz button mushrooms, quartered
1/4 cup chopped unsalted roasted peanuts
In a medium bowl, whisk together the peanut butter, OJ, soy sauce, vinegar and sugar until smooth. Set aside.
In a large skillet or wok, heat two teaspoons of oil over medium-high heat. Toss in the minced garlic and stir until fragrant, then add in the steak. Cook until it’s browned but still pink in the middle. Transfer to a bowl and set aside.
Reduce the heat on your stove to medium and add in the remaining two teaspoons of oil. Add the shredded cabbage and two tablespoons of water. Stir the cabbage until it begins to wilt (about 5 minutes) and then add the mushrooms and carrots. Add additional water if needed to prevent the vegetables from sticking or burning. Once the mushrooms are cooked through and the cabbage is wilted to your liking, add the reserved steak and garlic to the pan. Pour the peanut sauce on and toss to coat. Serve and then sprinkle the peanuts on top if using.
Source: Eating Well Magazine