Tri-color Pepper Steaks

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 teaspoons canola oil
• 1 1/4 lbs top round beef or 1 1/4 lbs london broil beef or 1 1/4 lbs flank steaks, thinly sliced
• 5 large assorted bell peppers (a mix of red, yellow and green, 2 lbs total)
• 1 large onion, sliced into half-moons (about 3 cups)
• 4 garlic cloves, sliced
• 1 1/2 cups low sodium beef broth
• 3/4 cup dry red wine
• 3 tablespoons low sodium soy sauce
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
• 3 cups cooked rice

Recipe

• 1 heat 2 tsp oil in large skillet over medium-high heat. add beef and cook until browned on all sides, about 5 minutes. transfer meat with its juices to a plate.
• 2 heat remaining 2 tsp oil in same skillet over medium-high heat. add peppers and onion and cook, stirring occasionally, 5 minutes. add garlic and continue cooking until peppers are softened and onions are translucent, about 5 minutes more.
• 3 return beef and juices to skillet and add broth, wine, soy sauce, and pepper. bring to boil. reduce heat and simmer until liquid has been reduced by half, about 5 minutes. stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes. serve over rice.