Three-Pepper Beef

By bakeaholic

This stir-fry gets its colour and crunch from a variety of bell peppers. Serve over rice.

Ingredients

• 2 1/2 tsp. cornstarch, divided
• 1 tsp. sugar, divided
• 1/2 tsp. salt
• 1 lb. flank steak, trimmed and thinly sliced across the grain
• 1/4 cup low-salt beef broth
• 3 tbsp. low-sodium soy sauce
• 1 tsp. freshly ground black pepper
• 1 tsp. vegetable oil
• 1/4 cup thinly sliced green onions
• 1 tsp. minced, peeled fresh ginger
• 1 garlic clove, minced
• 1 cup sugar snap peas, trimmed
• 1 1/4 cups cubed red bell pepper
• 1 1/4 cups cubed yellow bell pepper
• 1 1/4 cups cubed green bell pepper

Details

Servings 4

Preparation

Step 1

1. Combine 1/2 tsp. cornstarch, 1/2 tsp. sugar, salt and flank steak in a medium bowl; toss to coat. Set aside.
2. Combine 2 tsp. cornstarch, 1/2 tsp. 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. Add beef mixture, stir-fry 3 minutes or until done. Remove the beef mixture from the pan; cover and keep warm. Add peas and bell peppers to pan; stirfry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.