Beef and Cabbage Stir Fry with Peanut Sauce

INGREDIENTS:

• 8 Ounces Rice Noodles
  
• 1/4 Cup Smooth Peanut Butter
• 1/3 Cup Orange Juice
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 2 Teaspoons Sugar
• 4 Teaspoons Canola Oil, Divided
• 3 Cloves Garlic, Minced
• 1/2 Teaspoon Crushed Red Pepper Flakes
  
• 1 Pound Sirloin Steak, Trimmed and Thinly Sliced
  
• 1 Small Head Savoy Cabbage, Thinly Sliced
• 2-5 Tablespoons Water
• 2 Medium Carrots, Grated
• 1/4 Cup Chopped Roasted Peanuts

DIRECTIONS:

• Place rice noodles in a bowl, cover with very hot tap water and soak for 25 minutes (Do not over soak).
• Meanwhile, whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
• Heat 2 teaspoons oil in a wok over medium-high heat, add garlic, crushed red pepper and cook, stirring, until fragrant, about 30 seconds.
• Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes, then transfer to a bowl.
• Reduce heat to medium and swirl in the remaining 2 teaspoons oil.
• Add cabbage, 2 tablespoons water, soaked rice noodles, and cook, stirring, until cabbage begins to wilt, 3 to 5 minutes.
• Add carrots (and more water 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.

This sweet peanut sauce goes great with this stir fry and could be used in so many other dishes. If it needs another kick, like it did for Dean Bean, top with sriracha sauce. This stir fry weighs in under 365 calories per serving (sriracha is only an additional 5...)!
Enjoy!

This recipe was adapted from one found in Eating Well magazine.