Colorful Beef Stir-Fry

• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 3 garlic cloves, minced
• 1/8 teaspoon ground ginger
• 1/2 pound boneless beef sirloin steak, thinly sliced
• 4-1/2 teaspoons cornstarch
• 1/2 cup reduced-sodium beef broth
• 1-1/2 teaspoons canola oil, divided
• 1 small green pepper, cut into chunks
• 1 small onion, cut into chunks
• 1 medium carrot, julienned
• 1/4 cup sliced celery
• 1 small zucchini, julienned
• 1/2 cup fresh snow peas
• 1/2 cup canned bean sprouts, rinsed and drained
• Hot cooked rice or linguine, optional

1. In a small bowl, combine the first five ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
2. In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain and discard marinade from beef. In a
3. or wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.
4. In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through.
5. Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice or linguine if desired.

soy sauce, honey, sesame oil, garlic, ground ginger, beef sirloin steak, cornstarch, beef broth, canola oil, green pepper, onion, carrot, celery, zucchini, fresh snow peas, bean sprouts, rice

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