Quick Pepper Steak

Name: Quick Pepper Steak
Ingredients: 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

14 ingredients

2 steps

Ingredients

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

Directions

1

In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
2

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 until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve over noodles if desired.