Beef Stir-Fry with Peanut Sauce

Recipe View 5 mins Prepare the Peanut Sauce: In a medium bowl, whisk together the rice vinegar, soy sauce, peanut butter, 1 tablespoon of peanut oil, chile-garlic sauce, and sesame oil until smooth and emulsified. Set aside. (5 minutes)

Recipe View 2 mins Prepare the Cornstarch Slurry: In a small bowl, whisk together the cold water and cornstarch until the cornstarch is completely dissolved. Set aside. (2 minutes)

Recipe View 5 mins Sear the Beef: Heat the remaining 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat until it shimmers and is almost smoking. Add the thinly sliced beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the wok with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil. (5 minutes)

Recipe View 7 mins Stir-Fry the Vegetables: Add the carrots, bell pepper, mushrooms, broccoli, the white parts of the green onions, ginger, and garlic to the wok. Stir-fry until the vegetables are tender-crisp, about 4-5 minutes. (7 minutes)

Recipe View 3 mins Combine and Thicken: Return the cooked beef to the wok with the vegetables. Clear a small space in the center of the wok. Reduce the heat to medium-low. Pour the peanut sauce and cornstarch slurry into the cleared space. Stir the sauce and slurry together for a few seconds until combined, then toss with the beef and vegetables to coat evenly. (3 minutes)

Recipe View 5 mins Simmer and Serve: Cover the wok and cook until the sauce thickens and glistens, coating the beef and vegetables beautifully, about 3-5 minutes. Garnish with the green parts of the green onions. Serve immediately over hot cooked brown rice. (5 minutes)