23 Aug Beef Stir Fry with Asian Peanut Sauce
Beef Stir Fry with Asian Peanut Sauce
By: Toby Amidor
Copyright Toby Amidor, The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Pre, Grab, and Go, Rockridge Press, 2017. Photo courtesy of Nat & Cody Gantz
- 1 pound top sirloin, cut into 11⁄2-inch strips
- 6 tablespoons Asian Peanut Sauce (see below), divided
- 2 cups water
- 1 cup quinoa
- 1 tablespoon canola or
- safflower oil
- 1⁄2 head broccoli, cut into
- bite-size florets
- 1 red bell pepper, cut into
- 1-inch-wide strips 1 cup snow peas
- Asian Peanut Sauce
- ½ cup light coconut milk
- ¾ cup creamy peanut butter
- 3 tbsp reduced sodium soy sauce
- 3 tbsp fresh lime juice
- 2 tbsp shallots, chopped
- 1 garlic clove, chopped
- 1 tbsp brown sugar
- 2 tbsp water, more if needed
- For the Asian peanut sauce: In a blender or food processor, add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic and brown sugar. Blend until smooth. Add the water to achieve your desired thickness.
- For the stir fry:
- In a large bowl, add the beef strips and 4 tablespoons of the Asian Peanut Sauce and toss to coat the meat. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
- In a medium pot over high heat, bring the water to a boil. Stir in the quinoa and reduce the heat to medium-low. Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes. Transfer the quinoa to a large bowl and let cool lightly.
- In a large wok or skillet over medium heat, heat the oil until it shimmers. Add the beef and cook until it is browned on all sides, about 8 minutes. Discard the leftover beef marinade. Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes. Add the remaining 2 tablespoons of Asian Peanut Sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes.