Three Pepper Beef

Cooking Light, JULY 2004

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2 1⁄2 teaspoons cornstarch, divided
• 1  teaspoon sugar, divided
• 1⁄2 teaspoon salt
• 1  lb  flank steak, trimmed and thinly sliced across the grain
• 1⁄4 cup low sodium beef broth
• 3  tablespoons low sodium soy sauce
• 1  teaspoon fresh ground black pepper
• 1  teaspoon  vegetable oil
• 1⁄4 cup  thinly sliced green onion
• 1  teaspoon  minced peeled fresh ginger
• 1  garlic clove, minced
• 1  cup sugar snap pea, trimmed
• 1 1⁄4 cups  cubed red bell peppers
• 1 1⁄4 cups  cubed yellow bell peppers
• 1 1⁄4 cups  cubed green bell peppers

Directions

1. Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
2. Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds.
4. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender.
5. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.