The subtly sweet peanut sauce blends deliciously
in this beef, cabbage and carrot sauté. Spice up
the dish with a few dashes of your favorite hot
sauce. Serve with udon noodles.
High Blood Pressure
Low Added Sugars
Ingredients (4 servings)
1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
4 teaspoons canola oil, divided
3 cloves garlic, minced
1 pound sirloin steak, trimmed and thinly sliced (see Tip)
1 small head Savoy cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
1/4 cup chopped unsalted roasted peanuts, (optional)
- Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a
medium bowl until smooth.
- 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 barely pink in the middle, 2 to 4 minutes. Transfer
to a bowl.
- Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add
cabbage and 2 tablespoons 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 just tender, about 3 minutes more. Return the
steak and any accumulated juices to the pan, then pour in the peanut sauce and
toss to combine. Serve sprinkled with peanuts (if using).
Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut
into very thin slices.
People with celiac disease or gluten-sensitivity should use soy sauces
that are labeled “gluten-free,” as soy sauce may contain wheat or other
gluten-containing sweeteners and flavors.
Serving size: 1 3/4 cup
Per serving: 367 calories; 17 g fat(3 g sat); 7 g fiber; 23 g
carbohydrates; 30 g protein; 160 mcg folate; 59 mg cholesterol; 10 g
sugars; 2 g added sugars; 6887 IU vitamin A; 67 mg vitamin C; 94 mg
calcium; 3 mg iron; 569 mg sodium; 854 mg potassium
Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (110% dv),
Folate (40% dv), Potassium (25% dv), Magnesium (19% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3 lean meat, 2 fat