Gingered Pepper Steak

• 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
• 2 teaspoons cornstarch
• 14 teaspoon ground ginger
• 14 cup reduced sodium soy sauce
• 1 tablespoon white wine vinegar
• 1 lb beef flank steak, thinly sliced
• 2 medium green peppers, julienned
• 1 teaspoon vegetable oil

1. In a medium bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth.
2. Add beef strips to bowl and toss to coat all sides.
3. In a large skillet or wok, stir-fry the peppers in oil until crisp-tender (about 3 minutes).
4. Remove peppers from pan and set aside (keeping them warm).
5. Add the beef along with the marinade to the pan and stir-fry for another 3-5 minutes or until cooked through.
6. Return the peppers to the pan and heat through.
7. Serve over cooked rice.

sugar, cornstarch, ground ginger, soy sauce, white wine vinegar, beef flank steak, green peppers, vegetable oil

Taken from www.food.com/recipe/gingered-pepper-steak-230309 (may not work)