Pepper Beef Recipe: By Badhige

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

Preparation

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.

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