Three-Pepper Beef

Ingredients

    2 1/2 teaspoons cornstarch, divided

    1 teaspoon sugar, divided

    1/2 teaspoon salt

    1 pound flank steak, trimmed and thinly sliced across the grain

    1/4 cup low-salt beef broth

    3 tablespoons low-sodium soy sauce

    1 teaspoon freshly ground black pepper

    1 teaspoon vegetable oil

    1/4 cup thinly sliced green onions

    1 teaspoon 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

• Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
• Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
• 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.