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Beef & Cabbage Stir-Fry With Peanut Sauce

Beef & Cabbage Stir-Fry With Peanut Sauce
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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.

Prep: 40 minutes | Total Time: 40 minutes
  • 1/4 cup
    smooth natural peanut butter
  • 1/3 cup
    orange juice
  • 3 tablespoons
    reduced-sodium soy sauce
  • 1 tablespoon
    rice vinegar
  • 2 teaspoons
  • 4 teaspoons
    canola oil, divided
  • 4 cloves
    garlic, minced
  • 1 pound
    sirloin steak, trimmed and thinly sliced
  • 1 small head
    Savoy cabbage, thinly sliced
  • 2-5 tablespoons
  • 2 medium
    carrots, grated
  • 1/4 cup
    unsalted roasted peanuts, chopped, optional
  1. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
  2. 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.
  3. 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.
Nutritional Information

Makes: 4 servings
  • Calories364
  • Fat17 g
    • Saturated fat3 g
  • Cholesterol42 mg
  • Carbohydrates23 g
    • Dietary fiber7 g
  • Protein31 g
  • Sodium469 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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