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Thai Beef Stir-Fry Recipe

Photo by: Taste of Home

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.

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6 Servings
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 beef top sirloin steak, thinly sliced
1-1/2 teaspoons minced garlic
1/4 teaspoon pepper
2 tablespoons Crisco® Pure 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; gradually 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.

Thai Beef Stir-Fry published in Simple & Delicious November/December 2007, p63

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