- 5 teaspoons cornstarch
- 1 (14.5 ounce) can beef broth
- 2 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 1/2 teaspoon sugar
- Dash pepper
- 1 pound boneless beef sirloin steak, thinly sliced
- 1 cup sliced onion
- 1 cup sliced celery
- 1 teaspoon minced garlic
- 2 tablespoons 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, stir-fry the beef, onion, celery and garlic in oil for 5-8 minutes or until meat is no longer pink.
- Stir the broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.