Beef & Vegetable Stir-Fry with Peanut Sauce Beef & Vegetable Stir-Fry with Peanut Sauce

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings




In large pot of boiling salted water, blanch Chinese broccoli and edamame for 2 minutes. Drain well; set aside.

In bowl, whisk together peanut butter, coconut milk, soy sauce, rice vinegar, brown sugar (if using), garlic, ginger and hot pepper flakes. Set aside.

In wok or large skillet over medium-high heat, cook beef in sesame oil until browned on both sides, about 2 minutes. Add Chinese broccoli and edamame; season with salt and pepper. Cook until beef is cooked through, about 2 minutes. Reduce heat to medium; stir in peanut sauce to taste. Serve stir-fry on bed of vermicelli.


Sprinkle alfalfa sprouts and peanuts over top. Season with salt and pepper. Serve with lime wedges and any remaining peanut sauce.

Nutritional facts PER SERVING: about

  • Calories 605
  • Total fat 40 g
  • Saturated fat 12 g
  • Cholesterol 55 mg
  • Sodium 1150 mg
  • Total carbohydrate 22 g
  • Fibre 7 g
  • Sugars 8 g
  • Protein 39 g
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Lunch & Dinner

Beef & Vegetable Stir-Fry with Peanut Sauce