ORIENTAL PEPPER STEAK - 4 points

By Nana_CAM

Lean flank steak if the main attraction in this ever-popular stir-fry. Be sure to slice the meat very thinly--this speeds up cooking time and makes the beef more tender.


Serve this stir-fry over your favorite rice.

Ingredients

• 2 teaspoons canola oil
• 1 pound flank steak, cut against the grain into thin strips.
• 1 red bell pepper, seeded and cut into 1/4-inch strips.
• 1 green bell pepper, seeded and cut into 1/4-inch strips.
• 1 onion, cut into 1/4-inch thick slices
• 2 tablespoons reduced-sodium soy sauce
• 1 1/2 tablespoons cornstarch
• 1 3/4 cups beef broth

Details

Servings 6
Cooking time 20mins

Preparation

Step 1

1. Heat the oil in a large nonstick skillet until nearly smoking. Add the steak and stir-fry until lightly browned, about 4 minutes. Transfer to a bowl.

2. Add the bell peppers and onion to the skillet. Cover and cook over medium heat until the vegetables are softened, about 6 minutes . Remove the cover and continue cooking until the vegetables are tender and browned, about 4 minutes longer.

3. Meanwhile, whisk together the soy sauce and cornstarch in a bowl; whisk in the beef broth. Return the steak to the skillet , along with the soy sauce mixture. Cook until the sauce boils and thickens, about 3 minutes.