Recipe from: Nikki Jones
*One of my favorite meals I tried this week. It was out of Taste of Home's Light and Tasty so it's a little better for you.
1/2 cup water
1/3 cup reduced-sodium soy sauce
1/4 cup honey
4 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 beef flank steak (3/4 pound), cut into thin strips
2 teaspoons canola oil
2 cups broccoli florets
1 medium onion, chopped
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 cup sliced fresh mushrooms
1 teaspoon cornstarch
Hot cooked brown rice, optional
In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired. Yield: 3 servings
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