Beef and Cabbage Stir Fry

If you like stir fry, this is a different one that gives you a nice change.  If you cannot find Ponzu Sauce, you can use a low sodium soy sauce.  This will serve 4.  Serve with rice noodles or brown rice.

  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.