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.
