Thai Beef Stir-Fry

• 12 cup packed brown sugar
• 2 tablespoons cornstarch
• 2 cups beef broth
• 13 cup soy sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 14 teaspoon hot pepper sauce
• 2 lbs boneless beef sirloin steaks, cut into thin strips
• 6 tablespoons olive oil, divided
• 2 cups fresh cauliflower florets
• 1 12 cups shoestring carrots
• 4 cups fresh broccoli florets
• 2 cups sliced mushrooms
• 14 cup peanut butter
• hot cooked spaghetti

1. In a bowl combine the first eight ingredients until smooth; set aside.
2. In a large skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink.
3. Remove and keep warm.
4. In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes.
5. Add broccoli; stir-fry for 7 minutes.
6. Add mushroom; stir-fry 6-8 minutes longer or until the vegetables are crisp tender.
7. Stir broth mixture and add to the pan.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Reduce heat; add beef and peanut better.
10. Cook and stir over medium heat until peanut butter is blended.
11. Serve over hot pasta.

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

Taken from www.food.com/recipe/thai-beef-stir-fry-392912 (may not work)