Ingredients

• 0.25 cups rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon peanut oil
• 1 tablespoon chile-garlic sauce , such as Sriracha
• 1 teaspoon sesame oil
• 0.25 cups cold water
• 1 tablespoon cornstarch

Instructions

1. 1 Make sauce: Whisk together vinegar, soy sauce, peanut butter, peanut oil, chile sauce, and sesame oil in a medium bowl until smooth; set aside. Whisk together cold water and cornstarch in a small bowl until cornstarch is dissolved; set aside.
2. 2 Prepare stir-fry: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towels.
3. 3 Add remaining 1 tablespoon peanut oil to drippings in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, ginger, and garlic in hot oil-drippings until vegetables are tender, about 4 minutes.
4. 4 Return beef to the skillet and clear a space in the center. Reduce heat to medium-low. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Cover and cook until sauce thickens and coats beef-vegetable mixture, about 5 minutes.

Nutrition per serving