Beef and Pepper Stir-Fry

Source: Taste of Home Cookbook

This stir-fry is quick and easy to make and perfect when you are in a hurry but want to serve a nice meal.

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Serves: 4-6
Prep Time: 7 minutes
Cook Time: 10 minutes

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2 tablespoons cornstarch, divided
4 tablespoons beef broth, divided or 4 tablespoons dry sherry, divided
4 tablespoons soy sauce, divided
1 garlic clove, minced
1/2 teaspoon red pepper flakes, crushed (upto 1 teaspoon)
1 pound top sirloin, thinly sliced into 1/4-inch strips
1/2 cup water
3 tablespoons Vegetable Oil, divided
1 green pepper, cut into strips
1 sweet red pepper, cut into strips
chow mein noodles or hot cooked rice

In a medium bowl, combine 1 tablespoon cornstarch, 2 tablespoons broth or sherry, 2 tablespoons soy sauce, garlic and red pepper flakes. Add beef and toss to coat; set aside.

In a small bowl, combine water with remaining cornstarch, broth and soy sauce; set aside.

In a wok or skillet, heat 1 tablespoon oil over medium-high. Add green and red peppers; stir-fry for 1 minute or until crisp-tender. Remove peppers to a platter.

Add remaining oil and half of the beef to the pan; stir-fry for 1-2 minutes or until beef is no longer pink. Remove to platter. Stir-fry the remaining beef. Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly until thickened. Cook 1 minute longer. Serve immediately over chow mein noodles or rice.

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