Asian Ginger Beef

• 1 12-oz. bag frozen Asian vegetable mix (such as broccoli, carrots, snow peas and water chestnuts)
• 1 tablespoon vegetable oil
• 1 pound flank steak, thinly sliced
• Salt and pepper
• 1/2 medium onion, thinly sliced (about 1 cup)
• 1/2 medium red bell pepper, cut into thin strips (about 1 cup)
• 1 small clove garlic, chopped
• 2 tablespoons grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 teaspoons dark sesame oil
• 1/4 cup low-sodium beef broth
• 2 teaspoons cornstarch

1. Cook vegetable mix as package label directs.
2. Warm vegetable oil in a large skillet over high heat. Sprinkle steak with salt and pepper and add to skillet along with onion and bell pepper. Saute for 2 minutes. Add garlic and ginger and saute 2 minutes longer.
3. Stir in soy sauce, sesame oil and broth, bring to a boil and cook 2 minutes, stirring occasionally. Stir in mixed vegetables and toss well.
4. In a small bowl, mix cornstarch with 2 tsp. water until smooth. Add to skillet and cook, stirring constantly, until thickened, about 1 minute. Serve over rice, if desired.

vegetable mix, vegetable oil, flank steak, salt, onion, red bell pepper, clove garlic, ginger, soy sauce, dark sesame oil, beef broth, cornstarch

Taken from www.myrecipes.com/recipe/asian-ginger-beef (may not work)