Teriyaki Beef Stir-Fry For 3

• 1/2 cup water
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup honey
• 4 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 beef flank steak (3/4 pound), cut into thin strips
• 2 teaspoons canola oil
• 2 cups broccoli florets
• 1 medium onion, chopped
• 1/2 cup coarsely chopped green pepper
• 1/2 cup coarsely chopped sweet red pepper
• 1 cup sliced fresh mushrooms
• 1 teaspoon cornstarch
• Hot cooked brown rice, optional

1. In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. In a
3. or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
4. Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.

water, soy sauce, honey, garlic, fresh gingerroot, canola oil, broccoli florets, onion, green pepper, sweet red pepper, mushrooms, cornstarch, brown rice

Taken from www.tasteofhome.com/recipes/teriyaki-beef-stir-fry-for-3/ (may not work)