This delightful concoction of citrus and pineapple tastes great. Perfect for following the gluttony of holiday treats. Delicious, healthful, and light!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon peanut oil
- 1 tablespoon chile-garlic sauce (such as Sriracha)
- 1 teaspoon sesame oil
- ¼ cup cold water
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil, divided
- ¾ pound beef flank steak, thinly sliced
- 2 carrots, cut into strips
- 1 green bell pepper, cut into strips
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 bunch green onions, sliced
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 939 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Halved the vinegar the first time I made it based on reviews. It tasted OK but still too vinegary and the sauce was way too thick. The 2nd time only used about 2 TBSPs of vinegar and added a TBSP of fish oil & 2 TBSPs of molasses to the sauce. Also used less cornstarch and only added until the sauce was slightly thickened. Much better tasting the 2nd time around. Gave this recipe a 4 based on 1st time I made it and on initial ingredients.
Delicious. I added chopped onions to the mix.
I had to add some sugar, as the rice vinegar was overpowering. Next time I will use half as much of it.
This recipe is simple and it really could be made with any fresh vegetables and meat. I thought the sauce ended up just a bit tangy, so next time I would add a little bit of something sweet like sugar or even honey to it.
I used half the vinegar like everyone else had posted. And the only thing else different that I did from the recipe is add Siracha oil instead of the peanut oil. It was perfectly spicy.
Made this more or less as is and it was delicious.
Read the reviews before you make it! Way to much vinegar I’m going to sprinkle sugar on mine to combat the vinegar. Awe, it did the trick!
This was very good and I will make it again. Like many others, I reduced the vinegar and also used only 1/2 the chili paste as I don’t like things overly spicy. I did not add additional peanut butter and felt there was plenty. Agree that the cornstarch is not necessary as the peanut butter thickens the sauce on it’s on.
Very tasty. Easy recipe.
loved it. I made the same changes other folks suggested. halved the rice vinegar, extra tablespoon of soy and left out water and cornstarch. served over rice. Will make it again.
Holy cow…this is AMAAAZING! I added mushrooms and sweet bell with the onion. Then sprinkled sesame seeds on top once plated….. FABULOUS!
Great flavor – double the entire recipie & double the amount of soy sauce
im sorry. I put only 2 tbsp of pb like the recipe called for and decreased the vinegar like some reviews suggested….but it was just too much pb! the cook time over cooked my beef. it was very greasy as well. definitely not making this again.
Delicious peanuty-thai flavour! I just used what I had in the fridge – beef, peppers, garlic, onion, cabbage, and carrots. I also used vegetable oil instead of peanut oil, apple cider vinegar instead of rice vinegar, and Frank’s red hot instead of Sriracha since I didn’t have those ingredients. I also used a bit extra peanut butter because that’s my favourite part. It turned out delicious, not too vinegary, but I think I could’ve made it even spicier by adding a chopped jalopeno pepper and it would’ve been perfect.
My whole family really liked this one! I substituted the vegetables listed here for fresh oyster mushrooms 1/2 a sliced onion. I also added about 1/2 tlb sugar to the sauce. I liked the peanutty sweet, sour heat it added.
Would have been nicer if there was less vinegar!
My husband and I made this last night. We used coconut oil in place of peanut oil as that is what we had and we cooked the garlic with the beef to flavour it. We initially doubled the sauce with the exception of the rice vinegar (thanks to the other reviews) and the soy sauce (only added an extra tablespoon) and ended up adding about an extra tablespoon of peanut butter and about the same of the chili sauce. The cornstarch and water were left out completely as we felt they were not necessary. We ate this with jasmine rice and sprinkled chopped peanuts on top. We enjoyed it and will make it again but will reduce the rice vinegar further next time. I would like to try this with chicken as well.
The peanut butter thickens the sauce. Really don’t need the cornstarch
This was well received at my table. Took the reviews to heart and reduced the vinegar by half, reduced the cornstarch. Can’t imagine if it had had full vinegar. Will make this again.
I’m with everyone else -there was too much vinegar and I will reduce it next time. I also used coconut oil (didn’t have peanut) and zucchini instead of bell pepper. It was still very good despite too much vinegar, and I will make it again.
Thanks for the recipe. The blend of flavors in the sauce was perfect for my tastes. It’s an easy recipe to adjust what veggies you use to accommodate what you have on hand.