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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light, JULY 2004 Ingredients:
2 1/2 teaspoons cornstarch, divided |
1 teaspoon sugar, divided |
1/2 teaspoon salt |
1 lb flank steak, trimmed and thinly sliced across the grain |
1/4 cup low sodium beef broth |
3 tablespoons low sodium soy sauce |
1 teaspoon fresh ground black pepper |
1 teaspoon vegetable oil |
1/4 cup thinly sliced green onion |
1 teaspoon minced peeled fresh ginger |
1 garlic clove, minced |
1 cup sugar snap pea, trimmed |
1 1/4 cups cubed red bell peppers |
1 1/4 cups cubed yellow bell peppers |
1 1/4 cups cubed green bell peppers |
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.
4. 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.
5. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
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