Thai Beef Stir-Fry

Total Time Prep: 20 min. Cook: 20 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba

Ingredients

  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 2 cups beef broth
  • 1/3 cup reduced-sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon hot pepper sauce
  • 2 pounds boneless beef sirloin steak, cut into thin strips
  • 6 tablespoons olive oil, divided
  • 4 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups julienned carrots
  • 2 cups sliced fresh mushrooms
  • 1/4 cup peanut butter
  • Hot cooked spaghetti
  • 1/2 cup chopped peanuts

Directions

  1. In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm.
  2. In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes.
  3. Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.

Nutrition Facts

1 cup: 586 calories, 32g fat (6g saturated fat), 61mg cholesterol, 974mg sodium, 35g carbohydrate (22g sugars, 5g fiber), 42g protein.

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC