Flank Steak with Peppers Stir Fry

Yields:	4 servings
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	Preparation	40 minutes
	Cooking	15 minutes
	Ready In	55 minutes

Ingredients

1	pound	beef, flank steak
3	tablespoons	soy sauce	reduced sodium
3	tablespoons	vegetable oil
4	teaspoons	cornstarch
1	each	sweet bell pepper	red or green
1	each	onion	medium
2	each	celery stalk
1/2	cup	beef broth
1/4	teaspoon	black pepper
5	each	ginger	fresh, slices, 1/4 inch thick

Directions

Cut the steak with the grain into 2 inch wide strips, then cut each strip across the grain into 1/4 inch slices.

(You will find the meat is easier to slice if you place it in the freezer for a short while before slicing)

In a medium bowl, combine the steak with the soy sauce, 1 tablespoon of the oil and 2 teaspoons of the cornstarch. Stir to coat the steak and set aside.

Cut the pepper into thin slivers.

Cut the onion into 1/2 inch thick wedges.

Cut the celery on the diagonal into 1/2 inch slices.

In a small bowl, stir together the broth, black pepper and the remaining 2 teaspoon cornstarch and set aside.

In a large skillet or wok, warm 1 tb of the oil over med. high heat.

When the oil is very hot, but not smoking, add the beef and the marinade and stir-fry until the beef is browned, but still slightly pink in the center, 2 to 3 minutes.

Transfer the beef to a plate and set aside. Add the remaining 1 tablespoon of oil to the skillet.

Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes.

Return the beef to the skillet.

Stir the broth mixture, add it to the skillet and bring the liquid to a boil.

Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer.

Serve hot with steamed rice.