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
"TOH
Busy Family Favorites”
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.
Looks just delicious and I am anxious to try! Thanks for sharing another winning recipe. Diane
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