Serves 4; can be doubled.
Ingredients
3 Tbsp smooth peanut butter
3 Tbsp reduced-sodium soy sauce
1 Tbsp agave nectar or honey
1 tsp rice vinegar
1 tsp Sriracha sauce, or more to taste
1 lb extra-lean ground beef (sometimes called ground sirloin), or ground turkey, or tofu
1 scallion, thinly sliced
1 clove garlic, thinly sliced
1 cup thinly sliced bell peppers, any colors
12 oz shredded cabbage (1/2 large head, or store-bought pre-shredded)
1/4 cup roasted unsalted peanuts (optional)
Directions
In a glass measuring cup or small bowl, beat together the peanut butter, soy sauce, agave, rice vinegar and Sriracha until it's smooth. If needed, add a teaspoon of water to "loosen" the mixture. Set aside.
In a wok set over medium-high heat, use a spatula to cook and break up the beef (no additional oil needed) until it's brown.
Toss in the scallion and garlic, and stir-fry for 30 seconds. Then, add the bell peppers, and stir-fry for another 30 seconds.
Pour in the peanut butter mixture, and stir to combine with the meat and vegetables. Finally, add the shredded cabbage and peanuts, and cook for 30 seconds or until the cabbage wilts slightly, but does not soften completely.
Serve hot, over brown or white rice, or with noodles.