Celeste :)'s Note:
Light soy sauce can save from 300 to 600 mg of sodium per tablespoon.
My Private Note
Units: US | Metric
- 6 ounces whole wheat spaghetti (or udon noodles)
- 1/4 cup cold water
- 1 teaspoon cornstarch
- 1/4 cup creamy peanut butter
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- 12 ounces boneless beef top sirloin steaks, cut into thin strips
- 2 cups broccoli florets
- 1Cook spaghetti accroding to package directions. Drain well.
- 2Meanwhile, in a small saucepan stir the cold water into the cornstartch. Stir in the peanut butter, soy sauce, vinegar, honey, ginger, and red pepper (mixture will not be smooth). Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Set aside.
- 3Coat a large nonstick skillet with cooking spray. Stir-fry garlic and beef strips over medium-high heat 3 minutes or until browned. Add broccoli and stir-fry 3 minutes or until crisp-tender.
- 4Stir in peanut sauce to coat; heat through. Stir in spaghetti or noodles.
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Nutritional Facts for Peanut-Sauced Beef and Broccoli
Serving Size: 1 (213 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 474.5
- Calories from Fat 204
- Total Fat 22.7 g
- Saturated Fat 7.3 g
- Cholesterol 57.4 mg
- Sodium 433.4 mg
- Total Carbohydrate 43.5 g
- Dietary Fiber 1.1 g
- Sugars 6.0 g
- Protein 28.2 g