Ingredients
1/2 cup packed brown sugar2 tablespoons cornstarch2 cups beef broth1/3 cup reduced-sodium soy sauce1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon ground ginger1/4 teaspoon hot pepper sauce2 pounds boneless beef sirloin steak, cut into thin strips6 tablespoons olive oil, divided4 cups fresh broccoli florets2 cups fresh cauliflowerets1-1/2 cups julienned carrots2 cups sliced fresh mushrooms1/4 cup peanut butterHot cooked spaghetti1/2 cup chopped peanuts
Preparation
In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm.
In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes.
Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.
