Peanut Sauce Beef and Broccoli

Do you guys have your schedules back on track now that school has been in session for a few weeks (please say no, please say no)? I sure don’t. We seem to be in a never ending juggling act this year, balancing everyone’s schedules. It doesn’t help matters that my husband has been stuck a little bit later at work this week too. It’s not really a big deal but if you are a mom of a toddler, you know that hour, right around the time you want to make dinner is THE WORST. The witching hour, they call it, right? I could think of another name for it, but I try not to use that kind of language here, but believe me when I tell you, I just said a few words out loud just thinking about it.

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It’s these crazy nights that I really need to have an easy meal planned out. This Peanut Sauce Beef and Broccoli came together pretty quickly and it was super easy. Did I mention you only have to dirty one pan? That’s the best isn’t it? I mean, a small bowl too, but only one pan.

I try not to cook with peanuts too often because our youngest has a peanut allergy, but lucky for us she is safe to be around it, she just can’t ingest it. Immediately after eating we go and wash our hands and mouths (who knows if giving her kisses would be bad). You know what a bummer it is to have to swish the delicious peanutty flavor out of your mouth, right after eating something as delicious as this Peanut Sauce Beef and Broccoli?! I guess it’s better than giving little miss thing a reaction. On a serious note, we are very lucky that her allergy hasn’t become severe enough to require removal of allergens from the house.

Okay, enough about her, she consumes my day enough, let’s get back to me. Ahem, I mean, my dish. I am writing this recipe with only 2 tsp of Sriracha because I know not everyone loves a ton of heat but you can play around with the Sriracha amounts depending on your preference. I just ate the leftovers, literally 5 minutes ago and I added another teaspoon or two, in an attempt to unclog my stuffy nose. It was a success for about 10 minutes and then like a switch was turned, my stuffy nose was back. Damn the change in seasons, I always get sick this time of year.

Oh and if egg noodles aren’t your thing, just cut back on the broth and cook some rice on the side. Then of course, you lose the whole point of having a one pot dish, but whatever, who am I to judge?

Ingredients

• 1 T cornstarch
• 1 lb thin cut sirloin strip, cut into bite sized pieces
• 1/2 tsp kosher salt
• 1/8 tsp freshly cracked black pepper
• 1/2 C peanut butter
• 1 tsp sriracha
• 1 garlic clove, minced
• 2 tsp soy sauce
• 1/2 tsp sugar
• 1/2 tsp rice vinegar
• 2 T water
• 3 C beef broth
• 6 oz egg noodles
• 2 C broccoli florets
• 2 T crushed/chopped peanuts
• 2 green onions, chopped (optional)

Instructions

1. Toss steak and cornstarch together.
2. Heat oil in a large non stick, high sided, skillet over high heat. Add steak to pan and season with salt and pepper. Brown beef, about 5 minutes. Remove steak from pan and set aside.
3. While steak is cooking prepare peanut sauce by stirring together peanut butter, sriracha, garlic, soy sauce, sugar, rice vinegar and water until smooth. Set aside.
4. Add broth to pan and bring to a boil. Add egg noodles and cook just until tender. During last couple of minutes of cooking, toss in the broccoli. Stir in peanut sauce and return steak back to pan. Mix well to combine and coat evenly. Simmer 2-3 more minutes.
5. Serve topped with crushed peanuts and green onions.

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