Ingredients
2 tablespoons cornstarch3/4 cup water2 tablespoons plus 1-1/2 teaspoons chunky peanut butter4 tablespoons reduced-sodium soy sauce, divided2 tablespoons olive oil1-1/2 pounds beef top sirloin steak, thinly sliced1/4 teaspoon pepper1 each medium green, sweet red and yellow pepper, julienned1 can (8 ounces) bamboo shoots, drained1/2 cup julienned carrot1/2 teaspoon crushed red pepper flakes1-1/2 teaspoons minced garlicHot cooked rice
Preparation
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, heat oil over medium-high heat. Add beef, pepper and remaining 1 tablespoon soy sauce. Cook and stir until meat is no longer pink, 4-6 minutes; remove and keep warm. Add peppers, bamboo shoots, carrot and pepper flakes; cook and stir until peppers are crisp-tender, 2-3 minutes. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, about 1 minute. Return beef mixture to pan. Serve with rice.
