Prep 10 mins
Cook 12 mins
Peanut Butter lends a subtle flavor to this no-fuss beef dish.
- 5 teaspoons cornstarch
- 1 (14 1/2 ounce) can beef broth
- 2 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 1⁄2 teaspoon sugar
- 1 dash pepper
- 1 (1 lb) beef top sirloin steak, thinly sliced
- 1 cup sliced onion
- 1 cup sliced celery
- 2 tablespoons canola oil
- 1 teaspoon minced garlic
- In a large bowl, combine the cornstarch, broth, soy sauce, peanut butter, sugar, and pepper until smooth, set aside.
- In a large skillet, stir-fry the beef, onion, and celery in oil for 5-8 minutes or until meat is no longer pink.
- Add the garlic, cook for 1 minute longer.
- Stir in cornstarch mixture and add to the pan.
- Bring to a boil, cook and stir for 1-2 minutes or until thickened.
I liked this dish. I was skeptical about the peanut butter, but it really just adds a subtle, earthy flavor to the sauce. I wish I had served everything over rice, as the sauce was really good! The only change to the recipe that I made was adding a couple tablespoons of sriracha sauce, and I enjoyed the added heat. [Made & Reviewed for PAC]