INGREDIENTS: (marinade)
2 c. low sodium beef broth 2 tbsp cornstarch 2 tbsp reduced sodium soy sauce 2 tbsp minced garlic 1 tsp crushed red pepper
(stir fry) 1/2 white onion, sliced 1 red pepper, sliced 3c. broccoli florets (about 1-2 heads) 1, 8oz can of sliced water chestnuts 2 tbsp chopped scallions 1.5 lbs lean beef (flank steak, sirloin, or filet) sliced thin against the grain, about 1/2 in width 1/4 c. creamy peanut butter
DIRECTIONS: 1. In a bowl combine beef broth, cornstarch, soy sauce, garlic, and red pepper. -Add sliced beef to bowl . Cover and let marinade for 15-20 minutes. 2. Spray a large skillet or wok with cooking spray and bring to medium-high heat. 3. Add 1/4 c. of beef marinade and broccoli, then stir fry for 3-4 minutes. 4. Add sliced onion and cook for another minute. 5. Add water chestnuts, scallions, and red pepper, stir and cook for another 2 minutes. 6. Pull beef from marinade with tongs and add 1/2 of the remaining marinade. 7. Cover, and simmer for approximately 5 minutes or until beef is cooked through. 8. Stir in peanut butter and turn off heat. Let sit for 3 minutes to cool and allow sauce to thicken.
Serve over rice or lo mein noodles.
** to add spice, stir in 1-2 tbsp chili paste when adding peanut butter
Serves 2-4