Thai Beef Stir-Fry

Simple & Delicious

Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Stir-Fry

TIME: Prep/Total Time: 25 min.

Ingredients:

* 2 tablespoons cornstarch
* 3/4 cup water
* 2 tablespoons plus 1-1/2 teaspoons chunky peanut butter
* 4 tablespoons soy sauce, divided
* 1-1/2 pounds boneless beef top sirloin steak, thinly sliced
* 1-1/2 teaspoons minced garlic
* 1/4 teaspoon pepper
* 2 tablespoons olive oil
* 1 each medium green, sweet red and yellow pepper, julienned
* 1 can (8 ounces) bamboo shoots, drained
* 1/2 cup julienned carrot
* 1/2 teaspoon crushed red pepper flakes
* Hot cooked rice

Directions:

In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside.
In a large skillet or wok, stir-fry the beef, garlic, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender.
Stir cornstarch mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice. Yield: 6 servings.