Peanut Beef Stir-Fry Thursday, April 17, 2008


1 1/2 TBSP cornstarch
1 can (14-1/2 ounces) beef broth
2 TBSP soy sauce
2 TBSP creamy peanut butter
1/2 tsp sugar
dash pepper
1 lb boneless lean beef sliced for stir fly
1 cup sliced onion
1 cup sliced celery
1 tsp minced garlic
2 TBSP vegetable oil


In a bowl, combine the cornstarch, broth, soy sauce, peanut butter, sugar and pepper until smooth; set aside. In a large skillet or wok, heat one TBSP oil and stir-fry onion and celery in oil for 2 or 3 minutes, stir in garlic and stir about another minute. Remove from skillet (or wok). Add remaining oil and heat. Add meat and cook, stirring, about 3 or 4 minutes or until meat is no longer pink. Stir vegetable mixture back in. Stir the broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve immediately with rice.

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