Ingredients Jump to Instructions ↓

  1. 1/4 cup smooth natural peanut butter

  2. 1/3 cup orange juice

  3. 3 tablespoons reduced-sodium soy sauce

  4. 1 tablespoon rice vinegar

  5. 2 teaspoons sugar

  6. 4 teaspoons canola oil, divided

  7. 3 cloves garlic, minced

  8. 1 pound sirloin steak, trimmed and thinly sliced (see Tip)

  9. 1 small head Savoy cabbage, thinly sliced

  10. 2-5 tablespoons water

  11. 2 medium carrots, grated

  12. 1/4 cup chopped unsalted roasted peanuts,

Instructions Jump to Ingredients ↑

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


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