Categories: Asian, Beef, Gluten-Free

Ingredients

• 1/8 cup(s) smooth natural peanut butter
• 1/4 cup(s) orange juice
• 1 1/2 tablespoon(s) reduced-sodium soy sauce
• 1/2 tablespoon(s) rice vinegar
• 1 teaspoon(s) sugar
• 2 teaspoon(s) canola oil, divided
• 2 clove(s) garlic, minced
• 1/2 pound(s) sirloin steak, trimmed and thinly sliced (see Tip)
• 1/2 head(s) (small) Savoy cabbage, thinly sliced
• 1 tablespoon(s) water
• 1 medium carrots, grated
• 1/8 cup(s) chopped unsalted roasted peanuts (optional)

Directions

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.

3. Add garlic and cook, stirring, until fragrant, 30 seconds.

4. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.

5. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil.

6. 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.

7. 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).

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