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Three Pepper Beef

  • 2-1/2 tsp. cornstarch, divided
  • 1 tsp. sugar, divided
  • 1/2 tsp. salt
  • 1 pound flank steak, trimmed and thinly sliced across the grain
  • 1/2 c. low-salt beef broth
  • 3 T. low-sodium soy sauce
  • 1 tsp. freshly ground black pepper
  • 1 tsp. vegetable oil
  • 1/4 c. thinly sliced green onions
  • 1 tsp. minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1 c. sugar snap peas, trimmed
  • 1-1/4 c. cubed red bell pepper
  • 1-1/4 c. cubed yellow bell pepper
  • 1-1/4 c. cubed green bell pepper
Combine 1/2 tsp. cornstarch, 1/2 tsp. sugar, salt, and flank steak in a medium bowl; toss to coat.  Set aside.

Combine 2 tsp. cornstarch, 1/2 tsp. sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in work or large nonstick skillet over medium-high heat.  Add the green onions, ginger, and garlic, stir-fry for 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 until thickened, stirring constantly.
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