|3|| tablespoons lower sodium soy sauce,
|2||tablespoons creamy peanut butter|
|2||tablespoons plain rice vinegar|
|1||tablespoon sriracha sauce|
|1|| pound top sirloin steak, cut into thin
|2||tablespoons peanut oil, divided|
|1||tablespoons minced ginger|
|4||garlic cloves, minced|
|8||ounces sliced mushrooms|
|4||cups broccoli florets|
|1/2||cup sliced green onions|
|2||cups hot cooked white rice|
- Combine 2 tablespoon of the soy sauce, peanut butter, vinegar, sugar and sriracha in a bowl; stirring until smooth. Combine the remaining 1 tablespoon soy sauce, steak and cornstarch in a separate bowl; tossing well to coat the meat.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Add half the beef and cook, stirring, until no longer pink, about 1 minute; transfer to a plate. Heat 1 teaspoon of the remaining oil and repeat with remaining beef.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high. Add the ginger and garlic and cook, stirring, until fragrant, 15 seconds. Add the mushrooms and cook until lightly browned, about 5-6 minutes; transfer mushrooms to the plate with the beef. Return the skillet to the heat and add the broccoli and 3/4 cup water; cook, stirring occasionally, until the water has evaporated and the broccoli is bright green, about 2 minutes. Add the reserved beef and mushrooms along with any juice on the plate and the peanut butter mixture; bring to a boil and cook until heated through and the sauce has thickened slightly about 1-2 minutes. Serve over the rice.
In the time it would take to get Chinese food delivered to your house, this far healthier—but just as delicious—dish is on the table and ready to eat.
Nutrition per serving
Calories: 400, Protein 30g, Carbohydrates: 36g, Fiber: 4g,
Fat: 15g, Saturated Fat: 4g, Cholesterol: 56mg,