Tri-color beef stir fry

As with the meal we had yesterday, this beef stir fry is another family favorite and I make it on a regular basis (probably once a month). It has been a family dinner staple since it appeared in Cooking light magazine way back in 2004. I have adapted it slightly to fit the size of my family. This stir fry gets its color and crunch from a variety of bell peppers and sugar snap peas. Serve over rice.

Three-pepper beef

3 t cornstarch, divided

1 1/2 t sugar, divided

1 t salt

1 1/2 pounds flank steak, trimmed and thinly sliced across the grain

1/3 cup low salt beef broth

4 T low sodium soy sauce

1 t freshly ground pepper

1 t vegetable oil

1/2  cup thinly sliced green onions

1 t minced peeled fresh ginger

2 garlic cloves, minced

1 cup sugar snap peas, trimmed

1 small red bell pepper, cubed

1 small yellow bell pepper, cubed

1 small green bell pepper, cubed

Combine 1 teaspoon cornstarch, 1 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 a large skillet over medium-high heat. Add the green onions, ginger and garlic, sir fry 10 seconds.
Add beef mixture, stir fry about 5 minutes or until done. Remove the beef mixture from the pan, cover and keep warm. Add peas and bell peppers to pan, styr fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Serves 6