Thai Beef Stir Fry

When I cooked this recipe up for my family, my little one asked me why the chicken was so dark. Hehe. Apparently I don't make beef enough for them. The kids loved this meal and Glen was completely gaga over it and was asking me to make it for him just a couple nights later. This is definitely going into the keeper file!

The ingredients: 2 Tbs. cornstarch
3/4 cup water
3 Tbs. peanut butter
4 Tbs. soy sauce (divided)
1-1/2 lbs. boneless beef top sirloin steak, thinly sliced
1-1/2 tsp. minced garlic
1/4 tsp. pepper
2 Tbs. olive oil
1 EACH medium green, sweet red, and yellow pepper julienned
1 can (8-oz.) bamboo shoots, drained
1/2 cup julienned carrot
1/2 tsp. crushed red pepper flakes
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, garlic, pepper (the spice), and remaining soy sauce in oil on medium heat until meat is no longer pink; remove beef from pan, leaving the juices behind.

Add the peppers, bamboo shoots, carrot and pepper flakes to the juices; stir-fry 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. Makes 6 servings.

Enjoy!