Beef & Cabbage Stir-Fry with Peanut Sauce
August 13, 2009
I bookmarked this recipe for Beef & Cabbage Stir-Fry with Peanut Sauce months ago, and finally made it on Monday evening. Although I wasn’t planning on cooking this week, Monday was filled with too many “tastes” of frosting after making cupcakes for a birthday playdate, and all that sugar does not agree with me. I felt like I needed a proper dinner, not just G.’s leftover mac and cheese. I had almost everything in the house, and needed to use up my arrowhead cabbage anyway.
The major change I made to this recipe was using tahini (sesame paste) instead of the peanut butter, because I thought J. might eat with me and he doesn’t care for PB. I left out the optional peanuts for garnish and the sugar, too. I like sesame sauces, and the slightly heavy flavor of the beef pairs really well with the light cabbage. It was a little less flavorful than I would have liked, though, and I would remedy that next time by including green onions in with the cabbage mixture, and subbing a teaspoon or so of the canola with sesame oil.
I didn’t bother with noodles — the shredded cabbage feels like pasta anyway, and I didn’t miss them at all. I would definitely make this recipe again, with the adjustments I mentioned. Leftovers tasted terrific, too.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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