Recipe By LBUHL
Published Apr 4th
Prep 25m Cook 15m Additional - Ready In 40m
Servings 4 servings Calories 314

This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well. Serve immediately over hot cooked brown rice.

Recipe Ingredients

  • ¼ cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon peanut oil
  • 1 tablespoon chile-garlic sauce (such as Sriracha®)
  • 1 teaspoon sesame oil
  • ¼ cup cold water
  • 1 tablespoon cornstarch
  • 1 tablespoon peanut oil
  • ¾ pound beef flank steak, thinly sliced
  • 1 tablespoon peanut oil
  • 2 carrots, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 1 bunch green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger

Cooking Directions

  1. 1 Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
  2. 2 Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
  3. 3 Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.

Nutrition Facts

  • Calories 314
  • Carbohydrate 16.2 g
  • Cholesterol 26.6 mg
  • Fat 21.9 g
  • Fiber 4.4 g
  • Protein 15.9 g
  • Saturated Fat 5.4 g
  • Sodium 939.2 mg
  • Sugar 5.2 g


  1. Very tasty. Easy recipe.
  2. Delicious peanuty-thai flavour! I just used what I had in the fridge - beef peppers garlic onion cabbage and carrots. I also used vegetable oil instead of peanut oil apple cider vinegar instead of rice vinegar and Frank's red hot instead of Sriracha since I didn't have those ingredients. I also used a bit extra - Read more ...
  3. My husband and I made this last night. We used coconut oil in place of peanut oil as that is what we had and we cooked the garlic with the beef to flavour it. We initially doubled the sauce with the exception of the rice vinegar (thanks to the other reviews) and the soy sauce - Read more ...
  4. The peanut butter thickens the sauce. Really don't need the cornstarch
  5. Thanks for the recipe. The blend of flavors in the sauce was perfect for my tastes. It's an easy recipe to adjust what veggies you use to accommodate what you have on hand.
  6. Followed this recipe exactly and had to throw my dinner away. We couldn't eat it. Should have listened to the reviews to cut vinegar in half.
  7. Yummy! I halved the vinegar and cornstarch mix and I had to add about 1/2 a cup of veg broth because the sauce was way too thick. My husband and I ate it up with a quickness and will definitely make again. Very pleased thx for the submission! Next time I will add a couple - Read more ...
  8. Definitely use ony about half of the vinegar! I also added an additional tablespoon of peanut butter and a litle bit of brown sugar to the sauce. This recipe is a good basis for any stir-fry and works well with any type of meat and/or vegetables. I will make this again!
  9. too much vinegar

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more