Ingredients:
- 1 pound lean beef steak (sirloin or flank), thinly sliced
- 2 bell peppers (preferably different colors), sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup low-sodium soy sauce
- 1 cup beef broth (preferably reduced-sodium or homemade)
- 1 tablespoon olive oil
- 1 teaspoon sugar or sugar substitute
- Salt and pepper to taste
- Cooked brown rice or cauliflower rice for serving
Instructions:
- Prepare the Beef:
- In a bowl, toss the thinly sliced beef with cornstarch until the beef is coated evenly.
- Make the Sauce:
- In another bowl, whisk together the beef broth, low-sodium soy sauce, sugar or sugar substitute, and set it aside.
- Cook the Vegetables:
- Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced bell peppers and onions. Cook until they’re slightly softened, about 3-5 minutes. Add minced garlic and cook for another minute.
- Cook the Beef:
- Push the vegetables to the side of the skillet and add the beef to the center. Cook the beef until it’s browned on all sides, about 2-3 minutes.
- Combine and Simmer:
- Pour the sauce mixture over the beef and vegetables in the skillet. Stir everything together, making sure the beef and vegetables are coated with the sauce.
- Bring the mixture to a simmer and cook for an additional 3-5 minutes until the sauce thickens slightly and the beef is cooked to your liking. Adjust seasoning with salt and pepper if needed.
- Serve:
