Stir-Fried Beef With Ginger-Carrot Sauce

I found this recipe in Cook's Country.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 12  ounces  flank steaks, trimmed
• 1  tablespoon cornstarch
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1  tablespoon  peanut oil, divided
• 1  large green bell pepper, chopped (about 1-1/2 cups)
• 1  cup  thinly sliced carrot
• 3  teaspoons  minced fresh ginger
• 1  cup chicken broth
• 1  teaspoon  chili paste with garlic (such as sambal oelek)
• 2  cups  hot cooked rice

Directions

1. Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat. Set aside.
2. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add steak to pan, stir-fry 4 minutes or until browned. Remove steak. Add remaining oil to pan. Add bell pepper, carrots, and ginger; stir-fry 2 minutes or until carrot is tender.
3. Add broth and chile paste, cook 3 minutes. Return steak to pan; cook 1 minute or until thoroughly heated.
4. Serve over rice.