Canton Beef with Bell Peppers

 

1/2

pound beef boneless sirloin steak

3/4

cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

1

tablespoon finely chopped garlic (6 cloves)

1

tablespoon finely chopped gingerroot

1

tablespoon dark soy sauce

2

teaspoons packed brown sugar

1/2

teaspoon five-spice powder

1

tablespoon cornstarch

1

tablespoon cold water

1

bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained

2

cups cooked brown rice

• 1 Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• 2 Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.
• 3 Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.
• 4 Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.