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Simple Tasty Recipes

Beef Stir Fry With Peanut Sauce

Updated Published Feb 4, 2019 By 4 CommentsThis post may contain affiliate links.

Summary:
This is a quick stir fry dinner with tender beef slices, shredded carrots, and scallions. Chopped peanuts add a nice crunch, and a flavorful peanut butter sauce ties it all together.
cooking beef stir fry with peanut sauce

Beef Stir Fry With Peanut Sauce

Prep: 15 mins
Cook: 10 mins
Yield: 2 servings

INGREDIENTS

  • 3/4 pound flank steak beef
  • 1/2 cup shredded carrots (Note 1)
  • 2 tablespoons chopped peanuts
  • 2 scallions, thinly sliced
  • 1 tablespoon cooking oil
  • 2 teaspoons corn starch (Note 2)

Peanut Sauce:

INSTRUCTIONS

  • Prepare Beef: Pat beef dry with paper towels if wet. Cut into thin 1/4-inch slices against grain (Note 4). Add beef to large mixing bowl, and evenly sprinkle corn starch over beef. Toss together until beef is well-coated. Set aside.
  • Make Sauce: Add all peanut sauce ingredients to small bowl and vigorously stir until very smooth. While stirring, sauce will initially appear clumpy, but will quickly develop smooth consistency. Set aside.
  • Cook Carrots: Heat oil in large nonstick pan (Note 5) over medium heat. Add carrots and cook until softened, a few minutes, stirring occasionally.
  • Cook Beef: Add beef to pan with carrots. Cook until beef is mostly browned with little pink remaining, a few minutes, spreading well and flipping slices to brown all sides. Tongs or chopsticks may be useful for this.
  • Add Sauce: Add peanut sauce and peanuts to pan, stirring everything together for a minute until beef and carrots are evenly coated with sauce. Turn off heat.
  • Serve: Briefly stir in sliced scallions. Serve immediately (Notes 6-7).

NUTRITION

Makes 2 Servings
Amount Per Serving:
Calories 550 (54% from fat)  
Total Fat 33g 51%
   Saturated Fat 7g 35%
Cholesterol 109mg 36%
Sodium 410mg 17%
Net Carb 10g  
Total Carb 14g 5%
   Dietary Fiber 4g 16%
   Sugars 5g  
Protein 46g  
Vitamin A 41% · Vitamin C 6% · Calcium 6% · Iron 18%

PHOTOS

cooking beef stir fry with peanut sauce
close up view of peanut beef stir fry
peanut beef stir fry served in white bowl

NOTES & TIPS

(1) Carrots. About 2 ounces weight. I use packaged pre-shredded carrots, usually found in the refrigerated produce section of U.S. grocery stores. They can be substituted with other vegetables; see Note 8 below.
(2) Corn Starch. Corn starch is primarily used to tenderize the beef, and has an added effect of providing a nice glossy finish to the sauce. I don’t recommend substituting with xanthan gum, which doesn’t have the same tenderizing effect and often turns sauces into an unappetizing gooey mess. Two teaspoons of corn starch contribute 5 grams of net carbs for the whole recipe, or 2.5 grams per serving.
(3) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.
(4) Slicing Beef. Slice to 1/4-inch thickness or thinner. The thinner the beef, the more tender it will be, and the less time it will take to sear on the stovetop. Slice against the grain by identifying long muscle fibers and slicing perpendicular to them, which means less work for your teeth and more tender beef.
(5) Pan. I use a large 12-inch nonstick pan, as photographed here. Avoid cast iron pans because they have high heat retention, which can result in overcooked beef if it isn’t promptly transferred to serving plates.
(6) Serving. Transfer stir-fry promptly to serving plates to avoid overcooking the beef. This meal is best enjoyed hot and immediately after cooking. Serve alongside a refreshing appetizer like Asian cucumber salad, or a side dish like fried cauliflower rice or spiralized zucchini noodles to help sop up the peanut sauce. Consider serving extra toppings on the side, like additional sliced scallions or chopped peanuts for extra crunch.
(7) Leftovers. Cover and refrigerate leftovers for up to 2 days, and reheat using the microwave.
(8) Stir Fry Variations. This recipe is a good basic template for beef stir fry. You can expand on it by adding your favorite stir-fry veggies, such as sliced bell peppers, chopped zucchini, broccoli florets, sliced onions, shredded cabbage, baby spinach, chopped asparagus, sliced mushrooms, and/or leafy Asian greens like Chinese broccoli or bok choy. The key is to add the vegetables in the correct order. The ones that take the longest to cook should be added first, and so forth.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Tammy

Hi! I love your blog. Do you have a keto recipe for Pad Thai? I swear I saw one on here, but now I can’t find it. I have a real hankering for Pad Thai so I hope I’m not confusing your site with another. 😉 Thanks!

Vote Up0Vote Down  Reply
2 years ago
Julia

I don’t have a recipe for keto pad thai, sorry!

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2 years ago
dave

I know this is a pretty basic question but, after all, I’m “just” a man! When you say “sliced scallions” do you mean to slice the bulb end or the long thin stalks or both?

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3 years ago
Julia

You slice up the long thin green stalks. Scallions are also called green onions, in case that helps.

Vote Up0Vote Down  Reply
3 years ago
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