Garlic Ginger Beef

• 4 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon balsamic vinegar
• 1-1/2 teaspoons minced garlic, divided
• 1 teaspoon brown sugar
• 3 teaspoons minced fresh gingerroot
• 1 pound beef top sirloin steak, cut into 1/4-inch strips
• 2 teaspoons cornstarch
• 1/2 cup beef broth
• 2 tablespoons ketchup
• 2 tablespoons sherry or white wine vinegar
• 1 tablespoon steak sauce
• 1/8 teaspoon cayenne pepper
• 4 teaspoons canola oil, divided
• 2 large sweet red peppers, cut into 1-inch pieces
• 6 green onions, cut into 2-inch pieces
• 8 ounces fresh snow peas
• Hot cooked rice, optional

1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside.
2. In a
3. or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

soy sauce, balsamic vinegar, garlic, brown sugar, fresh gingerroot, cornstarch, beef broth, ketchup, sherry, steak sauce, cayenne pepper, canola oil, sweet red peppers, green onions, snow peas, rice

Taken from www.tasteofhome.com/recipes/garlic-ginger-beef/ (may not work)