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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could also use fried noodles.Janice Fehr, Austin, Manitoba 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 |
2 cups fresh cauliflowerets |
1-1/2 cups julienned carrots |
4 cups fresh broccoli florets |
2 cups sliced fresh mushrooms |
1/4 cup peanut butter |
hot cooked spaghetti |
1/2 cup chopped peanuts |
Directions:
1. In a small bowl, combine the first eight ingredients until smooth; set aside. In a large 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 cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.
3. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Yield: 6 servings.
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