Steak With Three Peppers

• 4 teaspoons cornstarch, divided
• 1/2 teaspoon sugar
• 3 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry or reduced-sodium beef broth
• 3 tablespoons additional reduced-sodium beef broth
• 3 teaspoons sesame oil, divided
• 3/4 teaspoon hot pepper sauce
• 1 pound beef top sirloin steak, cut into 1/2-inch strips
• 4 teaspoons canola oil, divided
• 1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
• 1 medium onion, cut into thin wedges
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 6 romaine lettuce leaves, cut into 1/2-inch strips
• 1 can (8 ounces) sliced water chestnuts, drained
• Hot cooked rice, optional

1. In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside.
2. In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour.
3. Drain and discard marinade. In a
4. or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer.
5. Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired.

cornstarch, sugar, soy sauce, sherry, beef broth, sesame oil, hot pepper, canola oil, sweet red, onion, fresh gingerroot, garlic, water chestnuts, rice

Taken from www.tasteofhome.com/recipes/steak-with-three-peppers/ (may not work)