- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 2 tablespoons minced fresh gingerroot
- 3/4 teaspoon garlic powder
- 1 can (14-1/2 ounces) beef broth
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon molasses
- 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
- 1 tablespoon canola oil
- 2 large green peppers, cut into 1/2-inch strips
- 1-1/2 cups sliced celery
- 3 green onions, chopped
- 4 teaspoons lemon juice
- Hot cooked noodles, optional
- In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
- In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions for 5 minutes or until crisp-tender. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve over noodles if desired. Yield: 6 servings.
Originally published as Pepper Steak in Light & Tasty August/September 2002, p56
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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