Peppered Beef, Broccoli and Peanut Stir-Fry
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 5
Ingredients
- 2
- broccoli, cut into florets
- 500
- 2
- canola oil, divided
- 30
- 1
- cracked black pepper
- 15
- 1 1/2
- top sirloin beef, thinly sliced
- 750
- 2
- Whole Mini Bella Mushrooms, quartered
- 500
- 1
- red pepper, thinly sliced
- 250
- 1
- sweet onion, peeled and thinly sliced
- 250
- 1/3
- Beef Broth 25% less sodium
- 75
- 1/4
- Peanut Satay Cooking Sauce
- 60
- 1/4
- Kettle Cooked Peanuts Sea Salt and Cracked Black Pepper, chopped
- 60
- 2
- green onions, thinly sliced
- 30
Directions
Step 1
In a medium pot bring water to a boil. Blanch the broccoli florets for 1 minute, lift them out of the water and immediately shock them in ice water. Once cooled, drain well and set aside on paper towel to dry.
Step 2
Heat 1 tbsp oil in a large non-stick sauté pan over medium high heat. Toss the sliced beef with the pepper, working in batches sear the meat on both sides until browned. Transfer to a plate and set aside. In a small frying pan, heat remaining oil then add mushrooms, red pepper and onion just until tender, about 2 to 3 minutes.
Step 3
Stir in broth and peanut sauce, bringing to a simmer. Toss in the broccoli and beef, coating evenly. Simmer until heated through, about 2 to 3 minutes. Transfer to a platter using a slotted spoon and reduce the remaining sauce until thickened, 1 to 2 minutes. Pour the sauce over the stir-fry, garnish with the peanuts, green onions and serve. Serve with steamed Basmati Rice.
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Nutritional Facts
- Calories:
- 370
- Fat:
- 18 g
- Saturated Fat:
- 4 g
- Carbs:
- 13 g
- Fibre:
- 4 g
- Cholesterol:
- 75 mg
- Protein:
- 38 g
- Sodium:
- 330 mg
