Tricolor Pepper Steak

• 4 teaspoons canola oil
• 1 1/2 1 1/2 lbs london broil beef or 1 1/2 lbs 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

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.

canola oil, beef, bell peppers, onion, garlic, beef broth, red wine, soy sauce, cornstarch, rice

Taken from www.food.com/recipe/tricolor-pepper-steak-405006 (may not work)