Tricolor Pepper Steak

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 teaspoons canola oil
• 1 1/2 lbs top round beef or 1 1/2 lbs london broil beef or 1 1/2 lbs flank steaks, thinly sliced
• 5 large assorted bell peppers (red, yellow, orange, green)
• 1 large onion, sliced into half moons
• 4 garlic cloves
• 1 1/2 cups low sodium beef broth
• 1/4 cup dry red wine
• 5 tablespoons low sodium soy sauce
• 1 1/2 teaspoons cornstarch, dissolved in 1/2 cup water
• 3 cups cooked rice

Recipe

• 1 heat 2 tsp of the oil in a large skillet over medium-high heat.
• 2 add the beef and cook until browned on all sides, about 5 minutes.
• 3 transfer meat with its juice to a plate (keep warm.).
• 4 heat the remaining 2 tsp of oil in the same skillet over medium-high heat.
• 5 add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.
• 6 add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.
• 7 return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.
• 8 reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.
• 9 stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.
• 10 serve over rice.