1/4 Cup Peanut Butter 1.5 Tbl Garlic Clove, minced
1/3 Cup Orange Juice 1 Lb Sirloin, Trimmed And Thinly sliced
3 Tbl Ponzu Sauce 2 Cups Cabbage, thinly sliced
1 Tbl Balsamic Vinegar 3 Tablespoon Water
2 Tsp Sugar 1 Cup Carrots, Grated
4 Tsp Canola Oil, divided
Whisk peanut butter, orange juice, Ponzu sauce, vinegar and sugar in a medium bowl until smooth, set aside.
Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine.