TriColor Pepper Steak

By boscobojo

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.