- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- Serves 4
Ingredients
- 2 lbs
- beef strip loin, thinly sliced
- 1 kg
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 2 tbsp
- canola oil
- 30 mL
- 1 cup
- finely diced onion
- 250 mL
- 1 tbsp
- finely chopped garlic
- 15 mL
- 1 can
- diced tomatoes, drained
- 796 mL
- 1 tbsp
- finely chopped canned chipotle chilies
- 15 mL
- 1 1/2 cups
- sodium-reduced chicken broth
- 375 mL
- 1 cup
- smooth peanut butter
- 250 mL
- 2 tbsp
- cocoa
- 30 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1 tsp
- ground cumin
- 5 mL
- 2 cups
- cooked rice, prepared according to package instructions
- 500 mL
Directions
- Step 1
- Season beef with 1/4 tsp (1 mL) each salt and pepper. Heat canola oil in a large saucepan over medium-high heat and cook beef in 2 or 3 batches until well browned. Transfer to a plate and set aside.
- Step 2
- In the same pan, sauté onion and garlic until softened. Stir in tomatoes, chipotle chilies and chicken broth. Season with remaining salt and pepper and bring to a simmer. Whisk in peanut butter, cocoa powder, cinnamon and cumin. Add beef and its juices and bring back to a gentle simmer until the sauce has thickened, about 10 min.
- Step 3
- Adjust seasoning if needed and serve with rice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- ¾ cup stir-fry + ½ cup rice
- Calories:
- 500
- Fat:
- 23 g
- Saturated Fat:
- 7 g
- Carbs:
- 42 g
- Fibre:
- 4 g
- Cholesterol:
- 50 mg
- Protein:
- 29 g
- Sodium:
- 560 mg
- Potassium:
- 380