Beef and Cabbage Stir-Fry with Peanut Sauce

Lately all I wait for is lunchtime, is that weird? A new semester has started for us again so we have quickly become rattled with buying books (why are they so expensive???) attending classes and reading- reading- reading. I am lucky- this semester all my classes are online, which works out perfectly for me. Hubby attends night classes giving us lunchtime to catch up with each other’s day. At first he suggested we meet somewhere and grab a bite to eat? Are you crazy? Seriously look at me I’m like the Mexican version of Nigella? Really wouldn’t you rather snuggle together on the couch and feed each other- while romantic music plays in the background? Okay ya, stop- that might get messy. Well this is what I made and it was just scrumptious, and I almost wore a cashmere cardigan like Nigella, but figured it might just get a little stained while I scrubbed my bathrooms later. Enjoy!!

Beef & Cabbage Stir-Fry with Peanut Sauce

adapted from Eating Well Magazine

Jan/Feb 2009

1/4 cup smooth natural peanut butter

1/3 cup orange juice

3 tbsp reduced-sodium soy sauce

1 tbsp rice vinegar

2 tsp sugar

4 tsp canola oil, divided

3 cloves, garlic, minced

1 pound sirloin steak, trimmed and thinly sliced

1 small head Savoy cabbage, thinly sliced

2-5 tbsp water

2 medium carrots, grated

1/4 cup chopped unsalted roasted peanuts (optional)

1 pkg udon noodles

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. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring until browned and barley pink in the middle, 2 to 4 minutes. Transfer to a bowl.

3 Reduce heat to medium. Swirl in the remaining 2 tsp oil. Add cabbage and 2 tnsp 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 tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toos to combine. Serve sprinkled with peanuts (if using).

4. Serve over udon noodles

Okay I didn’t use Savoy cabbage, and I did not grate my carrots( I like my carrots bigger). The sauce was delish! My girls gobbled it up. Next time I am going to make a double batch. The udon noodles made the dish even better, if you have not tried these before, they are very popular in Japanese cuisine and can be eaten hot or cold. I also ate the tiny leftovers the next day cold-awesome! Nigella signing off, I mean Sweetlife!! Ha ha

udon noodle

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