Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a
medium bowl until smooth.
Heat 2 teaspoons oil in a wok or large skillet over medium-high
heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add
steak and cook, stirring, until browned and barely pink in the
middle, 2 to 4 minutes. Transfer to a bowl.
Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add
cabbage and 2 tablespoons water; cook, stirring, until beginning to
wilt, 3 to 5 minutes. Add carrots (and more water if necessary to
prevent sticking or burning) and cook, stirring, until just tender,
about 3 minutes more. Return the steak and any accumulated juices
to the pan, then pour in the peanut sauce and toss to combine.
Serve sprinkled with peanuts (if using).
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