Monday, March 6, 2017

Thai Beef Stir Fry

One of the benefits of living alone, aside from the fact that I am the absolute queen of everything, is that I only have to please one palate when fixing meals. As a big fan of Thai peanut noodles, and other similar dishes, this week I embraced that love and made a wonderful Thai beef stir fry with peanut-y overtones. It came together in a flash, and tasted incredible. I found a rather sad looking (and probably ancient) chunk of sirloin steak in the freezer, so I used it, easily slicing it on the diagonal while it was still partially frozen. I did most of the prep work early in the day, so at dinnertime just tossed everything together, and had a tasty meal in minutes. I found this recipe online, and cut it in half so that I could enjoy it for two days and no more. It seemed to get better overnight in the fridge, so if it benefits you to make it ahead of time, the dish won't suffer for that.
Thai Beef Stir Fry
As seen on

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, cut into thin strips diagonally
6 tablespoons olive oil, divided
2 cups fresh cauliflower florets
1-1/2 cups julienne carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped dry roasted peanuts

Combine the first eight ingredients in a small bowl, stirring until smooth; set aside. In a large skillet or wok, stir fry beef in 3 tablespoons of the oil until meat is no longer pink. Remove, set aside, and keep warm.

In the same skillet, stir fry cauliflower and carrots in remaining oil for five minutes. Add broccoli, and stir-fry for seven additional minutes. Add mushrooms and stir-fry for 6 to 8 minutes longer, or until the vegetables are tender crisp.

Stir broth mixture to combine, and add to the pan. Bring to a boil, and cook and stir for two minutes or until thickened. Reduce heat and add beef and peanut butter, cooking and stirring over medium heat until peanut butter is incorporated. Serve with spaghetti. Garnish with chopped peanuts.
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Linda said...

Looks delish Pattie - glad you are treating yourself well. :)

GranthamLynn said...

Sounds good. I have to cut in half to serve two of us. Sometimes makes just enough for a left over meal. You photo's are great.
I'd love for you to come over and
link at the Fabulous Spring/East Party. This weeks linky is over here:
Come over every week and join the party.
Happy Spring

Miz Helen said...

This dish is making me so hungry, it looks fabulous! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen

Sandra Lee said...

I've only had Thai food once and I know I'd enjoy this dish. It looks very good.