Fresh Ginger

I think ginger is a can't miss ingredient in a lot of recipes, but I rarely have fresh ginger on hand.  I think I heard this tip on the Food Network from Rachel Ray, but wherever I got it it's worked like a charm. 
Tip:
Store peeled fresh ginger in the freezer and when you need some for a recipe, just take it out and grate some on a microplane.  Adds perfectly fresh ginger flavor (like that needed in the Three Pepper Beef recipe).

Three Pepper Beef

This recipe comes from Cooking Light.  I've had it sitting in my recipes to try binder for years and I finally got around to trying it.  I think it's a keeper.  If you want the real recipe click on the link, if you want my version, it's below.

Three-Pepper Beef

1/2 tsp sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 pound flank steak, trimmed and thinly sliced across the grain

Combine sugar, salt, baking soda and flank steak in a medium bowl; toss to coat. Set aside for 10-15 minutes to tenderize beef.

2teaspoons cornstarch
2 teaspoons brown sugar
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1/2 teaspoon freshly ground black pepper (use 1 tsp. if you like it spicy)
1 teaspoon vegetable oil
1/4 cup thinly sliced onion
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed orange bell pepper

Combine 2 teaspoons cornstarch, brown sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done (might have to cook in batches if necessary).  Remove the beef mixture from pan; cover and keep warm. Add bell peppers, onions, ginger, and garlic; stir-fry until crisp-tender.  Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.