Beef and Cabbage Stir-Fry with Peanut Sauce

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The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot sauté. Spice up the dish with a few dashes of your favorite hot sauce. Serve with udon noodles.

Beef and Cabbage Stir-Fry with Peanut Sauce
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes

  • 1/4 cup smooth natural peanut butter

  • 1/3 cup orange juice

  • 3 tablespoons reduced-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 2 teaspoons sugar

  • 4 teaspoons canola oil , divided

  • 3 cloves garlic , minced

  • 1 pound sirloin steak , trimmed and thinly sliced (see Tip)

  • 1 small head Savoy cabbage , thinly sliced

  • 2-5 tablespoons water

  • 2 medium carrots , grated

  • 1/4 cup chopped unsalted roasted peanuts (optional)

  1. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.

  2. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.

  3. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).

Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices.

Nutritional Facts

Serving Size
1 3/4 cup
23 g
17 g
Saturated Fat
3 g
31 g
42 mg
Dietary Fiber
7 g
866 mg
469 mg
4 servings
2 vegetable
3 lean meat
2 fat
Vitamin A
140% daily value
Vitamin C
110% dv
40% dv
25% dv
19% dv

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