Ingredients
- 4 tsp. canola oil
- 1 1/4 lbs. top round, London broil or flank steak thinly sliced
- 5 large assorted bell peppers
- 1 large onion, sliced into half moons
- 4 cloves garlic, sliced
- 1 1/2 cups low-sodium beef broth
- 3/4 cup dry red wine
- 3 Tbl. low-sodium soy sauce
- 1/2 tsp. black pepper
- 1 1/2 tsp. cornstarch, dissolved in 1/4 cup cold water
- 3 cups cooked rice
Preparation
Step 1
Heat 2 tsp. of the oil in a large skillet over medium high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate.
Heat the remaining 2 tsp. of oil in the same skillet over medium high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more.
Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. Stir in the dissolved cornstarch and cook until the mixture thickens, about 2 minutes. Serve over the rice.