Flank Steak with Peppers Stir Fry

Directions

Cut the steak with the grain into 2 inch wide strips, then cut each strip across the grain into ¼ inch slices.

(You will find the meat is easier to slice if you place it in the freezer for a short while before slicing)

In a medium bowl, combine the steak with the soy sauce, 1 tablespoon of the oil and 2 teaspoons of the cornstarch. Stir to coat the steak and set aside.

Cut the pepper into thin slivers.

Cut the onion into ½ inch thick wedges.

Cut the celery on the diagonal into ½ inch slices.

In a small bowl, stir together the broth, black pepper and the remaining 2 teaspoon cornstarch and set aside.

In a large skillet or wok, warm 1 tablespoon of the oil over medium high heat.

When the oil is very hot, but not smoking, add the beef and the marinade and stir-fry until the beef is browned, but still slightly pink in the center, 2 to 3 minutes.

Transfer the beef to a plate and set aside. Add the remaining 1 tablespoon of oil to the skillet.

Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes.

Return the beef to the skillet.

Stir the broth mixture, add it to the skillet and bring the liquid to a boil.

Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer.

Serve hot with steamed rice.