Peppered Beef, Broccoli and Peanut Stir-Fry
Prep Time
Cooking Mode
2 broccoli, cut into florets
2 canola oil, divided
1 cracked black pepper
1 ½ top sirloin beef, thinly sliced
2 Whole Mini Bella Mushrooms, quartered
1 red pepper, thinly sliced
1 sweet onion, peeled and thinly sliced
⅓ Beef Broth 25% less sodium
¼ Peanut Satay Cooking Sauce
¼ Kettle Cooked Peanuts Sea Salt and Cracked Black Pepper, chopped
2 green onions, thinly sliced
2 broccoli, cut into florets
2 canola oil, divided
1 cracked black pepper
1 ½ top sirloin beef, thinly sliced
2 Whole Mini Bella Mushrooms, quartered
1 red pepper, thinly sliced
1 sweet onion, peeled and thinly sliced
⅓ Beef Broth 25% less sodium
¼ Peanut Satay Cooking Sauce
¼ Kettle Cooked Peanuts Sea Salt and Cracked Black Pepper, chopped
2 green onions, thinly sliced
Directions
1In 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.
2Heat 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.
3Stir 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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