Thai Beef Stir-Fry

• 1/2 cup packed brown sugar
• 2 tablespoons cornstarch
• 2 cups beef broth
• 1/3 cup reduced-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/4 teaspoon hot pepper sauce
• 2 pounds boneless beef sirloin steak, cut into thin strips
• 6 tablespoons olive oil, divided
• 4 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 1-1/2 cups julienned carrots
• 2 cups sliced fresh mushrooms
• 1/4 cup peanut butter
• Hot cooked spaghetti
• 1/2 cup chopped peanuts

1. In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm.
2. In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes.
3. Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.
4. Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

brown sugar, cornstarch, beef broth, soy sauce, onion powder, garlic, ground ginger, hot pepper sauce, boneless beef sirloin steak, olive oil, fresh broccoli florets, fresh cauliflowerets, carrots, mushrooms, peanut butter, peanuts

Taken from www.tasteofhome.com/recipes/thai-beef-stir-fry/ (may not work)