Peanut sauce ties it all together.
Instruction: Whisk peanut butter, orange juice, soy sauce, 1 tablespoon beef stock and vinegar in a medium bowl until smooth and set aside. Heat olive 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, (add a little beef stock if needed). Transfer to a bowl. Reduce heat to medium. Add cabbage and remaining beef stock; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and some water (or beef stock) if needed 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.
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