Skillet Pepper Steak and Rice

Skillet Pepper Steak and Rice

1 (10 ½ oz) can beef broth

3 T. cornstarch, divided

2 T. soy sauce

1 tsp. sugar

2 tsp. minced fresh or 1 tsp ground ginger

½ tsp salt

½ tsp pepper

1 lb. boneless top sirloin steak, cut into thin slices

1 T. vegetable oil

1 green bell pepper, sliced

1 medium-size onion, sliced

½ (8 oz.) container sliced fresh mushrooms

1 garlic clove, pressed

Cooked rice

Whisk together beef  broth, 1 T. cornstarch, soy sauce, sugar, and ginger, set aside.

Combine remaining 2 T. cornstarch, salt and pepper, dredge steak slices in mixture.

Heat oil in a large skillet or wok over medium-high heat; add steak, and stir-fry 4 minutes or until browned.  Add bell pepper, onion, and mushrooms; stir-fry 8 minutes or until tender.  Add garlic; stir-fry 1 minute.

Stir in broth mixture.  Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened.  Remove from heat; stir in rice.