2019-11-01 Canadian Living

CANADIAN LIVING NOVEMBER 2019 | 79

ON THE

TABLE IN

30

MINUTES

In wok or large skillet over medium-high

heat, cook beef in sesame oil until browned

on both sides, about 2 minutes. Add Chinese

broccoli and edamame; season with salt and

pepper. Cook until beef is cooked through,

about 2 minutes. Reduce heat to medium;

stir in peanut sauce to taste. Serve stir-fry

on bed of vermicelli.

Toppings Sprinkle alfalfa sprouts and

peanuts over top. Season with salt and

pepper. Serve with lime wedges and any

remaining peanut sauce.

PER SERVING about 605 cal, 39 g pro, 40 g total fat

(12 g sat. fat), 22 g carb, 7 g dietary fibre, 8 g sugar),

55 mg chol, 1,150 mg sodium.

2 sirloin steaks, cut into strips

1 tbsp sesame oil

250 g rice vermicelli noodles, cooked

and drained

Toppings

alfalfa sprouts

roasted peanuts, chopped

salt and pepper

lime wedges

In large pot of boiling salted water, blanch

Chinese broccoli and edamame for 2 minutes.

Drain well; set aside.

In bowl, whisk together peanut butter,

coconut milk, soy sauce, rice vinegar, brown

sugar (if using), garlic, ginger and hot

pepper flakes. Set aside.

BEEF & VEGETABLE
STIR-FRY WITH

PEANUT SAUCE

MAKES 4 SERVINGS

340 g Chinese broccoli, cut into 3-inch
long pieces
1 cup frozen shelled edamame
¾ cup smooth peanut butter
½ cup coconut milk
¼ cup sodium-reduced soy sauce
¼ cup rice vinegar
2 tbsp brown sugar (optional)
1 tbsp grated or chopped garlic
1 tbsp grated or chopped fresh ginger
¼ tsp hot pepper flakes (approx)
salt and pepper