- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- Serves 5
Ingredients
- 2
- broccoli, cut into florets
- 500
- 2
- canola oil, divided
- 30
- 1
- cracked black pepper
- 15
- 1 1/2
- top sirloin beef, thinly sliced
- 750
- 2
- Whole Mini Bella Mushrooms, quartered
- 500
- 1
- red pepper, thinly sliced
- 250
- 1
- sweet onion, peeled and thinly sliced
- 250
- 1/3
- Beef Broth 25% less sodium
- 75
- 1/4
- Peanut Satay Cooking Sauce
- 60
- 1/4
- Kettle Cooked Peanuts Sea Salt and Cracked Black Pepper, chopped
- 60
- 2
- green onions, thinly sliced
- 30
Method
Step 1
In a medium pot bring water to a boil. Blanch the broccoli florets for 1 minute, lift them out of the water and immediately shock them in ice water. Once cooled, drain well and set aside on paper towel to dry.
Step 2
Heat 1 tbsp oil in a large non-stick sauté pan over medium high heat. Toss the sliced beef with the pepper, working in batches sear the meat on both sides until browned. Transfer to a plate and set aside. In a small frying pan, heat remaining oil then add mushrooms, red pepper and onion just until tender, about 2 to 3 minutes.
Step 3
Stir in broth and peanut sauce, bringing to a simmer. Toss in the broccoli and beef, coating evenly. Simmer until heated through, about 2 to 3 minutes. Transfer to a platter using a slotted spoon and reduce the remaining sauce until thickened, 1 to 2 minutes. Pour the sauce over the stir-fry, garnish with the peanuts, green onions and serve. Serve with steamed Basmati Rice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 370
- Fat:
- 18 g
- Saturated Fat:
- 4 g
- Carbs:
- 13 g
- Fibre:
- 4 g
- Cholesterol:
- 75 mg
- Protein:
- 38 g
- Sodium:
- 330 mg
