Ingredients
1/3 cup reduced-sodium soy sauce2 tablespoons cider vinegar1 tablespoon sugar3/4 teaspoon ground ginger1 tablespoon cornstarch1 beef flank steak (1 pound), cut into thin strips1 each large green and sweet red pepper, julienned1 teaspoon canola oilHot cooked rice, optional
Preparation
In a small bowl, combine the soy sauce, vinegar, sugar and ginger. In another small bowl, combine the cornstarch and half of the soy sauce mixture until smooth; cover and refrigerate. Pour remaining soy sauce mixture into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2-3 minutes or until crisp-tender; remove and keep warm.
Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3-4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired.
