BEEF STIR-FRY WITH PEANUT SAUCE

SAUCE:

¼ cup rice vinegar

3 Tbls soy sauce

3 Tbls peanut butter

1 Tbls peanut oil

1 Tbls chili sauce

1 tsp sesame oil

¼ cup cold water

1 Tbls cornstarch

Whisk the ingredients together.
Mix the water and cornstarch separately.

STIR-FRY:

1 Tbls peanut oil

750 g rump steak, thinly sliced

2 carrots, cut into strips

1 cup mushroom, sliced

1 cup brocoli florets

1 bunch spring onion, sliced

2 cloves garlic, minced

1 Tbls minced ginger

Brown the beef in some peanut oil for 3 minutes. Remove from the pan.
Stir-fry all the vegetables. Add another 1 Tbls peanut oil. Cook for 4 minutes.
Return the beef to the pan.
Reduce the heat. Make a well. Pour on the vinegar and cornstarch mixture. Toss. 
Cook till the sauce thickens. (About 5 minutes).
Serve over cooked rice.

Black Cat Peanut Butter Shoot.
with Dorah Sitole.

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