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Beef Stir Fry with Asian Peanut Sauce

Beef Stir Fry with Asian Peanut Sauce

This tasty beef stir fry recipe uses lean top sirloin and a generous amount of fresh vegetables and nutrient-rich quinoa for a healthy, well-balanced meal.
Course Main Course
Cuisine Chinese
Keyword beef, low carb, vegetables
Prep Time 20 minutes
Cook Time 35 minutes
Marinate time 30 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 522kcal
Author Amee


  • 1 pound top sirloin cut into 11⁄2-inch strips
  • 6 tablespoons Asian Peanut Sauce see below, divided
  • 2 cups water
  • 1 cup quinoa
  • 1 tablespoon canola or
  • safflower oil
  • 1 ⁄2 head broccoli cut into
  • bite-size florets
  • 1 red bell pepper cut into
  • 1- inch-wide strips 1 cup snow peas

Asian Peanut Sauce

  • ½ cup light coconut milk
  • ¾ cup creamy peanut butter
  • 3 tbsp reduced sodium soy sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp shallots chopped
  • 1 garlic clove chopped
  • 1 tbsp brown sugar
  • 2 tbsp water more if needed


For the Asian peanut sauce:

  • In a blender or food processor, add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic and brown sugar. Blend until smooth.
  • Add the water to achieve your desired thickness.

For the stir fry:

  • In a large bowl, add the beef strips and 4 tablespoons of the Asian Peanut Sauce and toss to coat the meat.
  • Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
  • In a medium pot over high heat, bring the water to a boil.
  • Stir in the quinoa and reduce the heat to medium-low.
  • Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes.
  • Transfer the quinoa to a large bowl and let cool lightly.
  • In a large wok or skillet over medium heat, heat the oil until it shimmers.
  • Add the beef and cook until it is browned on all sides, about 8 minutes.
  • Discard the leftover beef marinade.
  • Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes.
  • Add the remaining 2 tablespoons of Asian Peanut Sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes.


REFRIGERATE: Store the cooled stir-fry and quinoa together or separately in resealable containers for up to 1 week. Reheat in the microwave for 11⁄2 to 2 minutes.
Nutrition info is for 1 ½ cups of stir fry and ½ cup quinoa.  


Calories: 522kcal | Carbohydrates: 39g | Protein: 35g | Fat: 25g | Sodium: 223mg | Fiber: 5g