Peanut Beef Stir Fry

Here’s a quick  stir fry that doesn’t use exotic ingredients – kids and picky eaters will like it.  I keep everything in this recipe on hand, so I didn’t have to buy anything extra; I used a pint of my home canned beef broth.  I had a few garden peppers, and I just had to add them for a little more color.   If you have Oyster Sauce or Teriyaki Sauce, add a tablespoon to up the flavor a little.  Top with a few Chow Mein or canned rice noodles to really take you back to the fifties.                  
Peanut Beef Stir Fry
  5        Teaspoons  Cornstarch (I think 4 tsp. is enough)
  14 ½  Ounce can  Beef Broth (or a pint of home canned stock)
  2        Tablespoons  Soy Sauce
  2        Tablespoons  Peanut Butter -- creamy
     ½     Teaspoon  Sugar
             Dash  Pepper
  16       Ounces  Top Sirloin Steak -- thinly sliced
  1         Cup  Onion -- sliced
  1         Cup  Celery -- sliced
  2        Tablespoons  Olive Oil
  1         Teaspoon  Garlic -- minced
Combine cornstarch, broth, soy sauce, peanut butter, sugar and pepper until smooth; set aside.
In a large skillet or wok, stir-fry the beef onion and celery in oil for 5-8 minutes.  Add the garlic; cook 1 minute longer.
Stir the cornstarch mixture and add to the pan.  Bring to a boil; cook and stir 1-2 minutes or until thickened.
Serve with Lo Mein or thin spaghetti noodles, linguine or hot rice.  (I cooked 6 ounces dry noodles.)
Serves 4
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Per Serving: 313 Calories; 16g Fat (45.2% calories from fat); 31g Protein; 12g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 1177mg Sodium.  Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

1 comment:

  1. Looks just delicious and I am anxious to try! Thanks for sharing another winning recipe. Diane

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