Three-Pepper Beef

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

Yield:

4 servings (serving size: about 1 3/4 cups)

Ingredients

1. 2 1/2 teaspoons cornstarch, divided
2. 1 teaspoon sugar, divided
3. 1/2 teaspoon salt
4. 1 pound flank steak, trimmed and thinly sliced across the grain
5. 1/4 cup low-salt beef broth
6. 3 tablespoons low-sodium soy sauce
7. 1 teaspoon freshly ground black pepper
8. 1 teaspoon vegetable oil
9. 1/4 cup thinly sliced green onions
10. 1 teaspoon minced peeled fresh ginger
11. 1 garlic clove, minced
12. 1 cup sugar snap peas, trimmed
13. 1 1/4 cups cubed red bell pepper
14. 1 1/4 cups cubed yellow bell pepper
15. 1 1/4 cups cubed green bell pepper

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. 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. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Notes