1/2 cup packed brown sugar
2 Tbsp cornstarch
2 cups beef broth
1/3 cup soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp hot sauce
2 lbs boneless beef sirloin steak, cut into thin strips
6 Tbsp olive oil, divided
2 cups fresh cauliflowerets
1 1/2 cups julienned carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts
In a bowl, combine the first 8 ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 Tbsp oil until meat is no longer pink. Remove and keep warm.
In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.
Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve over spaghetti. Sprinkle with peanuts. Yeild: 6 Servings.
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