Flank Steak Stir-Fry

• 2 teaspoons cornstarch
• 1/3 cup beef broth
• 1 tablespoon soy sauce
• 1/8 teaspoon pepper
• 1/2 pound beef flank steak, cut into 1/4-inch strips
• 3/4 cup fresh or frozen broccoli florets
• 1/2 cup sliced fresh mushrooms
• 1/4 cup julienned sweet red pepper
• 1/4 cup julienned carrot
• 1/8 teaspoon ground ginger
• 1 tablespoon canola oil
• Hot cooked rice

1. In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender.
2. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

cornstarch, beef broth, soy sauce, pepper, mushrooms, sweet red pepper, carrot, ground ginger, canola oil, rice

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