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 boneless beef top sirloin steak, thinly sliced
1-1/2 teaspoons minced garlic
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium yellow pepper, julienned
1 can (8 oz) bamboo shoots, drained
1/2 cup julienned carrot
1/2 teaspoon 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, 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; 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.