Ingredients
4 tablespoons reduced-sodium soy sauce, divided1 tablespoon balsamic vinegar1-1/2 teaspoons minced garlic, divided1 teaspoon brown sugar3 teaspoons minced fresh gingerroot1 pound beef top sirloin steak, cut into 1/4-inch strips2 teaspoons cornstarch1/2 cup beef broth2 tablespoons ketchup2 tablespoons sherry or white wine vinegar1 tablespoon steak sauce1/8 teaspoon cayenne pepper4 teaspoons canola oil, divided2 large sweet red peppers, cut into 1-inch pieces6 green onions, cut into 2-inch pieces8 ounces fresh snow peasHot cooked rice, optional
Preparation
In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
