This coconut based sauce is spiced up with a favorite of mine using red chili paste, coconut milk,, salt and vinegar. I decided to add some chunky peanut butter and in the Vitamix it all went for a thick, flavorful sauce to cover the seared beef strips and vegetables.
In a blender add the chili paste, peanut butter and coconut milk. Purée until smooth, set aside.
In a bowl add the fresh ginger and soy sauce to the beef strips cut thin. Toss to coat and marinate for 15 minutes.
Peel and cut the carrots and celery on the bias. Steam cook the carrots in microwave for several minutes to soften. Cool par cooked carrots under cold water to halt the cooking process and add to bowl with the celery. Set aside.
Get your wok or large skillet set over high heat for several minutes. Add the marinated beef strips and sear on all sides.
Add the vegetables and cook for several minutes. Deglaze the pan with the beef broth and stir.
Next add the coconut mixture and toss to coat. Cook on low for 5 minutes. Plate with garnish of cilantro and over rice is optional.