Southwestern Pepper Steak

From the Junior League of El Paso, TX - a tasty version of pepper steak! Serve over hot cooked rice.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 4  teaspoons cornstarch
• 5  tablespoons soy sauce
• 3⁄4 cup beef broth
• 1⁄3 cup  chopped green chili
• 1  lb  flank steak
• 4  tablespoons  oil
• 2  stalks celery
• 1  onion
• 2  green peppers
• 1 (16 ounce) can bean sprouts
•  salt and pepper

Directions

1. Mix cornstarch and soy sauce. Stir in beef broth and mix well. Add chopped green chilies.
2. Cut steak in half lengthwise, then cut into thin slices across the grain. Cut celery, onion, and green peppers into 1 inch pieces.
3. Heat 1 tablespoon of oil in a skillet until quite hot. Cook half of the beef until lightly browned. Remove to a plate. Repeat with remaining beef.
4. Add 1 tablespoon oil to skillet. Cook celery and onion about 2 minutes until tender-crisp. Add green pepper and cook 1 minute longer, adding more oil if necessary. Remove vegetables to the plate with the meat.
5. Add broth mixture to skillet. Stir until thickened and boiling. Return meat and vegetables to skillet. Stir in bean sprouts and cook until hot. Season with salt and pepper.
6. Serve over rice.