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Prep Time
20 mins
Total Time
35 mins
Serves
Serves 5

Ingredients

2
broccoli, cut into florets
500
2
canola oil, divided
30
1
cracked black pepper
15
1 1/2
top sirloin beef, thinly sliced
750
2
Whole Mini Bella Mushrooms, quartered
500
1
red pepper, thinly sliced
250
1
sweet onion, peeled and thinly sliced
250
1/3
Beef Broth 25% less sodium
75
1/4
Peanut Satay Cooking Sauce
60
1/4
Kettle Cooked Peanuts Sea Salt and Cracked Black Pepper, chopped
60
2
green onions, thinly sliced
30

Method

Step 1
In a medium pot bring water to a boil. Blanch the broccoli florets for 1 minute, lift them out of the water and immediately shock them in ice water. Once cooled, drain well and set aside on paper towel to dry.
Step 2
Heat 1 tbsp oil in a large non-stick sauté pan over medium high heat. Toss the sliced beef with the pepper, working in batches sear the meat on both sides until browned. Transfer to a plate and set aside. In a small frying pan, heat remaining oil then add mushrooms, red pepper and onion just until tender, about 2 to 3 minutes.
Step 3
Stir in broth and peanut sauce, bringing to a simmer. Toss in the broccoli and beef, coating evenly. Simmer until heated through, about 2 to 3 minutes. Transfer to a platter using a slotted spoon and reduce the remaining sauce until thickened, 1 to 2 minutes. Pour the sauce over the stir-fry, garnish with the peanuts, green onions and serve. Serve with steamed Basmati Rice.

Nutritional Facts Per Serving

Calories:
370
Fat:
18 g
Saturated Fat:
4 g
Carbs:
13 g
Fibre:
4 g
Cholesterol:
75 mg
Protein:
38 g
Sodium:
330 mg