Breaking Bread: Beef Sirloin in Peanut Sauce
May 01, 2015 12:09PM
By Jason Huddle
cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!
Beef Sirloin in Peanut Sauce
2 Tbsp. cornstarch
3/4 cup water or chicken broth
3 Tbsp. peanut butter
4 Tbsp. soy sauce, divided evenly
1 1/2 lbs. beef sirloin, sliced thin
2 Tbsp. canola oil (olive oil burns too quickly)
1 red bell pepper, sliced into strips
1 onion, sliced
8 oz. baby bella mushrooms, sliced
1/4 cup scallions, thinly sliced
1/4 cup cashew halves
Prepared brown or white rice
In a small bowl, combine cornstarch and water/chicken broth until smooth. Stir in peanut butter and 2 tablespoons soy sauce; set aside.
In a large skillet or wok, stir-fry the beef and remaining soy sauce in oil until meat is desired temperature or no longer pink; remove and keep warm. Add the peppers, onions, scallions and mushrooms, stir-fry for 2-3 minutes or until tender and onions are translucent.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened and glossy. Return beef mixture to the pan, stir in cashews. Remove from pan immediately. Spoon over prepared rice. Serves 4-6.