Ingredients

• 1 tablespoon cornstarch
• 2 tablespoons rice
• 1 pound beef sirloin, sliced against the grain into thin strips
• Kosher salt and freshly ground pepper
• 3 tablespoons peanut oil
• 1 small onion, halved and sliced thinly
• 1 carrot, peeled and sliced thinly
• 1 celery stalk, sliced thinly
• 2 tablespoons soy sauce
• 1 teaspoon chili garlic sauce or sriracha sauce  
• 1 clove garlic, smashed
• 1 teaspoon ginger paste
• 3-5 dried red chiles, halved
• ½ cup beef broth
• 2 teaspoons toasted sesame oil
• ½ cup peanuts
• ¼ cup sliced scallion tops
• Cooked rice, for serving

Directions

Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl. Add the beef, season with salt and pepper and toss to coat. Set aside for 30 minutes.

Heat a large nonstick skillet or wok over high heat until hot. Add peanut oil, then the onion, carrots and celery, stir-fry about a minute. Add the soy sauce, chili garlic sauce, garlic, ginger paste and red chilies, stir-fry another minute or so. Add the beef mixture, and stir-fry for 2 minutes. Next, add the beef broth and reduce until thickened. Finally add the toasted sesame oil, peanuts and scallion tops and toss to coat. Serve immediately.

Serve over rice.