- 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.
Nutritional Facts
- Nutrition Description:
- ¾ cup stir-fry + ½ cup rice
- Calories:
- 500
- Fat:
- 23
- Saturated Fat:
- 7
- Carbs:
- 42
- Fibre:
- 4
- Cholesterol:
- 50 mg
- Protein:
- 29
- Sodium:
- 560 mg
- Potassium:
- 380
