Beef & Cabbage Stir-Fry with Peanut Sauce - 23g Carbs, 7g Fiber, 2g Added Sugar
From: Eating Well - January/February 2009
The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot saute. Spice up the dish with a few dashes of your favorite hot sauce. Serve with udon noodles.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat
| Low sodium | Heart healthy | Healthy weight | High fiber | High potassium
| Gluten free
Active Time: 40 minutes
Total Time: 40 minutes
Servings: 4
1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 Tbsp reduced-sodium soy sauce
1 Tbsp rice vinegar
2 tsp sugar
4 tsp canola oil, divided
3 cloves garlic, minced
1 lb sirloin steak, trimmed and thinly sliced (see Tip)
1 small head Savoy cabbage, thinly sliced
2-5 Tbsp water
2 medium carrots, grated
1/4 cup chopped unsalted roasted peanuts, (optional)
1. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in
a medium bowl until smooth.
2. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and
cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
3. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add
cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt,
3 to 5 minutes. Add carrots (and more water if necessary to prevent
sticking or burning) and cook, stirring, until just tender, about
3 minutes more. Return the steak and any accumulated juices to the pan,
then pour in the peanut sauce and toss to combine. Serve sprinkled with
peanuts (if using).
Tips & Notes
* Tip: For thinly sliced beef, freeze for 30 minutes to make it
easier to cut into very thin slices.
Servings: 4
Nutrition per Serving:
364 Calories, 17g Fat, 3g Sat, 5g Mono, 42mg Cholesterol, 31g Protein,
23g Carbs, 7g Fiber, 2g Added Sugars, 469mg Sodium, 866mg Potassium
Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (110% dv),
Folate (40% dv), Potassium (25% dv), Magnesium (19% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3 lean meat, 2 fat
User Reviews - -
4/1/2011 - Skeetor -
Split Decision
I liked the dish, but my husband didn't. He said the sauce was too sweet
and the meat didn't have enough flavor (he usually marinates everything).
I thought it had flavor but agree with him that the sauce was a little
sweet. I may try making it again without the sugar and marinating the
beef before hand.
Pros: Easy!
Cons: The sauce was a little too sweet
2/7/2011 - aiyana - Thumbs up from the family
This was great. I used the slicing blade on my food processor for both
the cabbage and carrots, so prepping the veggies took about 3 minutes.
The carrots ended up as this coins as opposed to shreds, but they still
cooked in the amount of time called for in the recipe. I put the beef
in the freezer for 30 minutes as I prepped the veggies and sauce; waiting
for it to chill was the longest part of the prep, but makes slicing it
thin so much easier.
I used a non-stick pan so I did not need the additional water- I wanted
the veggies crunchy, not steamed.
There was quite a bit of meat per serving in this recipe. If you're looking
to cut calories or stretch out the servings, I'd say you could easily double the veggies and still have a hearty feeling meal. In fact, that's probably
what I'd do next time, and make a little more sauce as well. As a side note,
you do need a large pan- if you don't have a wok or a 12" sauté pan, you'll need to cook in batches.
Pros: Easy prep, quick, flavorful, filling
8/16/2010 - anonymous
We love this recipe. We prefer the "bite" of regular green cabbage sliced
very thinly rather than Savoy. This has become a "go to" recipe for guests
and is always a hit. We prefer it with noodles, too.
8/2/2010 - anonymous
Loved it!! This is one of my favorite recipes. I have already made it half
a dozen times! Its fast and easy. I can't wait to make it again.
4/26/2010 -
This was a great simple recipe. My grocery store was out of savoy cabbage
so I used green cabbage. Still tasty but I am sure savoy would have been better. Can't wait to make it again. Oh, I also added some red bell pepper
and red pepper flake, very yummy!
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