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Prep Time
15 mins
Total Time
45 mins
Serves
Serves 4

Ingredients

2 lbs
beef strip loin, thinly sliced
1 kg
1/2 tsp
each salt and pepper, divided
2 mL
2 tbsp
canola oil
30 mL
1 cup
finely diced onion
250 mL
1 tbsp
finely chopped garlic
15 mL
1 can
diced tomatoes, drained
796 mL
1 tbsp
finely chopped canned chipotle chilies
15 mL
1 1/2 cups
sodium-reduced chicken broth
375 mL
1 cup
smooth peanut butter
250 mL
2 tbsp
cocoa
30 mL
1 tsp
ground cinnamon
5 mL
1 tsp
ground cumin
5 mL
2 cups
cooked rice, prepared according to package instructions
500 mL

Method

Step 1
Season beef with 1/4 tsp (1 mL) each salt and pepper. Heat canola oil in a large saucepan over medium-high heat and cook beef in 2 or 3 batches until well browned. Transfer to a plate and set aside.
Step 2
In the same pan, sauté onion and garlic until softened. Stir in tomatoes, chipotle chilies and chicken broth. Season with remaining salt and pepper and bring to a simmer. Whisk in peanut butter, cocoa powder, cinnamon and cumin. Add beef and its juices and bring back to a gentle simmer until the sauce has thickened, about 10 min.
Step 3
Adjust seasoning if needed and serve with rice.

Nutritional Facts Per Serving

Nutrition Description:
¾ cup stir-fry + ½ cup rice
Calories:
500
Fat:
23 g
Saturated Fat:
7 g
Carbs:
42 g
Fibre:
4 g
Cholesterol:
50 mg
Protein:
29 g
Sodium:
560 mg
Potassium:
380