Serve over hot brown rice.

1 lb boneless beef sirloin steak
2 Tbsp cooking oil
1 garlic clove, minced
1/2 tsp minced ginger
1 tsp salt
1/2 tsp pepper
2 large green bell peppers, thinly sliced
1 large onion, thinly sliced
8 oz crimini mushrooms, sliced
1 cup beef broth
1 Tbsp cornstarch
1/4 cup soy sauce
1/4 cup water
1/2 tsp sugar

Cut steak into 2-in. x 1/8-in. strips.
In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm.
Add green pepper, onions, and mushrooms to skillet; cook and stir for 5 minutes or until crisp-tender.
Add beef broth to skillet. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet.
Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.

Servings: 6