Asian Pepper Steak
Air Date: 8/25/2008
4 to 5 servings

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1/2 cup ready-to-use beef broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips
1 medium-sized red bell pepper, cut into 1/4-inch strips (see Options)
1/4 pound fresh mushrooms, sliced
3 scallions, sliced
1 garlic clove, minced
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In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside.

In a large skillet, heat oil over medium-high heat and sauté beef 2 to 3 minutes, or until browned.

Add bell pepper, mushrooms, scallions, and garlic, and cook 4 to 5 minutes, or until vegetables are tender. Add broth mixture to skillet and cook 2 to 3 minutes, or until sauce thickens.

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OPTIONS: Red or green, even yellow, orange or purple bell peppers will do the trick here. You might have a different color on hand every time you make this, and it's okay to use whatever you've got!