Steak with Three Peppers

Steak with Three Peppers

4 teaspoons cornstarch, divided
1/2 teaspoon sugar
3 tablespoons soy sauce, divided
1 tablespoon sherry
3 tablespoons additional reduced-sodium beef broth
3 teaspoons sesame oil, divided
3/4 teaspoon hot pepper sauce
1 pound boneless beef sirloin steak, cut into 1/2-inch strips
4 teaspoons canola oil, divided
1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
6 romaine lettuce leaves, cut into 1/2-inch strips
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice, optional

In a bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside.

In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Add beef and stir gently to coat. Cover and refrigerate for 1 hour.

In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion, garlic and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender.

Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve over rice if desired. Makes 4 servings.