Tricolor Pepper Steak

SERVES 4

Ingredients

* 4 teaspoons canola oil
* 1 1/2 lbs top round beef or london broil beef or flank steaks, thinly sliced
* 5 large assorted bell peppers (red, yellow, orange, green)
* 1 large onion, sliced into half moons
* 4 garlic cloves
* 1 1/2 cups low sodium beef broth
* 1/4 cup dry red wine
* 5 tablespoons low sodium soy sauce
* 1 1/2 teaspoons cornstarch, dissolved in 1/2 cup water
* 3 cups cooked rice

Directions

1. Heat 2 tsp of the oil in a large skillet over medium-high heat.

2. Add the beef and cook until browned on all sides, about 5 minutes.

3. Transfer meat with its juice to a plate (keep warm.).

4. Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.

5. Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.

6. Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.

7. Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.

8. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.

9. Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.

10. Serve over rice.