Yellow Pepper Beef Stir-Fry Recipe

Ingredients

• 2 teaspoons cornstarch, divided
• 2 teaspoons brown sugar, divided
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 2 tablespoons rice vinegar, divided
• 1 pound beef sirloin steak, cut into 1/4-inch strips
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon canola oil
• 1 medium sweet onion, cut into wedges
• 2 cups cut fresh asparagus (1-inch pieces)
• 1 cup julienned sweet yellow pepper

Directions

• In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar. Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
• In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside.
• In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender.
• Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 4 servings.

Yellow Pepper Beef Stir-Fry published in Light & Tasty December/January 2006, p25