As I’ve mentioned in the past, I have a genuine weak spot for peanuts. Peanut butter, honey roasted peanuts, peanut sauce… You name it? I love it. This is why I often resort to this dinner favourite of mine. It’s got just the right enough amount of peanutty taste, spice and tang.. It doesn’t hurt that the boys really enjoy it, too!
Peanut, Ginger and Beef Stir Fry
3 tbsp low sodium soy sauce
2 tbsp fresh lime juice, or juice from 1 lime
1 tsp sriracha
1 tbsp unpacked brown sugar
3 tbsp peanut butter, crunchy, unsalted
1 cup water
2 tbsp canola oil, split
3 cloves garlic, minced
2 tbsp ginger root, minced
12 oz uncooked lean beef round, cut into thin strips
1/2 sweet onion, chopped
1 medium sweet red pepper, chopped
2 cups uncooked broccoli cut into small florettes
2 tbsp basil, chopped
1 tbsp water
2 tsp cornstarch
Combine the soy sauce, lime juice, sriracha, brown sugar, peanut butter and 1 cup of water until smooth. Set aside.
In another small bowl, mix cornstarch with 1 tablespoon of water; set aside.
In a wok, heat 1/2 the canola oil. Cook the garlic and ginger until aromatic. Remove from the skillet and set aside.
Crank up the heat to high and cook the beef until no longer pink. This should take about 2 minutes. Remove from the wok and set aside.
Reduce the heat to medium-high and add remaining oil. Cook onions and pepper for about 2 minutes. Add the broccoli florets and cook for another 2 minutes.
Reduce the the heat to medium. Add the sauce and garlic/ginger mixture to the wok and cook for another 3 or 4 minutes.
Add the beef, basil and cornstarch. Cook until the sauce thickens.
Serve over rice or rice noodles.