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.