Thai Beef Stir Fry

As seen on

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce

2 pounds boneless beef sirloin, cut into thin strips diagonally
6 tablespoons olive oil, divided
2 cups fresh cauliflower florets
1-1/2 cups julienne carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped dry roasted peanuts

Combine the first eight ingredients in a small bowl, stirring until smooth; set aside. In a large skillet or wok, stir fry beef in 3 tablespoons of the oil until meat is no longer pink. Remove, set aside, and keep warm.

In the same skillet, stir fry cauliflower and carrots in remaining oil for five minutes. Add broccoli, and stir-fry for seven additional minutes. Add mushrooms and stir-fry for 6 to 8 minutes longer, or until the vegetables are tender crisp.

Stir broth mixture to combine, and add to the pan. Bring to a boil, and cook and stir for two minutes or until thickened. Reduce heat and add beef and peanut butter, cooking and stirring over medium heat until peanut butter is incorporated. Serve with spaghetti. Garnish with chopped peanuts.