Stir-Fried Beef With Ginger-Carrot Sauce

• 12 ounces flank steak, trimmed
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 1 tablespoon peanut oil, divided
• 1 large green bell pepper, chopped (about 1 1/2 cups)
• 1 cup thinly sliced carrot
• 2 teaspoons minced fresh ginger
• 1 cup fat-free, less-sodium chicken broth
• 1 teaspoon chile paste with garlic (such as sambal oelek)
• 2 cups hot cooked rice

1. Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.

flank steak, cornstarch, salt, freshly ground white pepper, peanut oil, green bell pepper, carrot, fresh ginger, chicken broth, chile paste, rice

Taken from www.myrecipes.com/recipe/stir-fried-beef-with-ginger-carrot-sauce (may not work)