Beef Stir-Fry

Ingredients:

• 12 oz lean flank steak
• 2 Tbsp cornstarch (divided)
• 2 Tbsp hot water
• 1 Tbsp peanut oil
• 1/2 red pepper (thinly sliced, deseeded)
• 1/2 orange pepper (thinly sliced and deseeded)
• 1/2 yellow pepper (thinly sliced and deseeded)
• 1/2 cup mushrooms (diced)
• 5 green onions (diced, reserve the green parts for garnish)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced

Sauce:

• 1/2 cup soy sauce
• 1 Tbsp Splenda brown sugar blend or sukrin gold
• 1 tsp sesame oil
• 1 tsp Sriracha sauce
• 1/4 cup beef broth

Garnish:

• 5 green ends of the green onions

Directions:

1. In a mixing bowl, combine all sauce ingredients and whisk together.
2. Slice steak into 1/4 inch slices.
3. In a large zip lock bag sprinkle put 1 Tbsp cornstarch and steak slices into zip lock bag and close shut, and toss to coat all pieces with cornstarch.
4. In a large skillet, heat peanut oil over medium heat. Add steak. Cook until steak is slightly pink. Transfer to plate and set aside.
5. Using the same skillet, combine peppers, mushrooms and onions. Cook for 1-2 minutes and then add garlic and ginger. Add then put steak back into pan.
6. Turn heat to high and add sauce.
7. Whisk 1 Tbsp of cornstarch with 2 Tbsp hot water. Once combined add to skillet. Cook until sauce comes to a boil to help thicken the sauce.
8. Serve over rice or cauliflower rice.

Servings: Makes 5 (1 1/4 cup) servings / 4 Freestyle smart points per serving