Quick Pepper Steak

• 2 tablespoons cornstarch
• 2 tablespoons brown sugar
• 2 tablespoons minced fresh gingerroot
• 3/4 teaspoon garlic powder
• 1 can (14-1/2 ounces) beef broth
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon molasses
• 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
• 1 tablespoon canola oil
• 2 large green peppers, cut into 1/2-inch strips
• 1-1/2 cups sliced celery
• 3 green onions, chopped
• 4 teaspoons lemon juice
• Hot cooked noodles, optional

1. In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
2. In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve over noodles if desired.

cornstarch, brown sugar, fresh gingerroot, garlic, beef broth, soy sauce, molasses, beef, canola oil, green peppers, celery, green onions, lemon juice, noodles

Taken from www.tasteofhome.com/recipes/quick-pepper-steak/ (may not work)