Thai Beef Stir-Fry

Thai Beef Stir-Fry

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 beef top sirloin steak, thinly sliced
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
1-1/2 teaspoons minced garlic
Hot cooked rice

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, 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. Add garlic; cook 1 minute longer. Stir cornstarch mixture and 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. Makes 6 servings.