- 1 Tbsp soy sauce
- 1 Tbsp creamy peanut butter
- 1/4 tsp crushed red pepper
- 3 tsp oil
- 3/4 pound top round steak, cut into strips
- 2 T grated fresh gingerroot or 1/2 tsp ground ginger
- 2 cups baby carrots, halved lentghwise, or precut carrot sticks (I used bell pepper instead)
- 2 cups broccoli florets
- 1/4 onion, sliced thick
- 2 garlic cloves
- 2 Tbsp chopped cilantro
- 2 green onions, sliced
1. In a small bowl, mix soy sauce, peanut butter, pepper flakes and 1/4 cup water; set aside.
2. Place a very large nonstick skillet or work with a lid over high heat until a drop of water skitters. Heat 2 tsp of the oil until it shimmers. Stir-fry the steak until lightly browned, about 2 minutes. Add gingerroot and cook, stirring, 2 minutes longer. Transfer to a bowl and keep warm.
3. In the skillet, heat the remaining tsp of oil. Stir-fry the carrots 1 minute; add broccoli and garlic; stir-fry 1 minute longer. Add 1-2 tbsp water; simmer, covered, until the vegetables are tender-crisp, about 1 minute. Return the steak and gingerroot to the skillet; add the peanut butter mixture and stir-fry until heated through, about 1 minute. Remove from the heat; stir in cilantro and green onions, and serve over rice.