Lunch: Savory Steak and Pepper Stir-Fry

Steak and peppers are a classic combo, and for good reason. Colorful bell peppers add sweetness to this savory and satisfying beef dish.

Ingredients

2 tsp. canola oil
1 1/2 lb. beef flank steak
.13 tsp. five-spice powder
1 medium red pepper
1 medium green pepper
1 small onion
2 tbsp. brown sugar
1 tbsp. lower-sodium soy sauce
1 tbsp. cornstarch
cooked rice

Instructions

In 12-inch skillet, heat oil on medium-high until hot. Sprinkle steak with five-spice powder and 1/4 teaspoon salt; add to skillet. Cook 3 minutes or until just browned, stirring occasionally. With slotted spoon, transfer to medium bowl.
To skillet, add peppers, onion, 2 tablespoons water, and pinch of salt. Cover; cook 5 minutes or until slightly softened, stirring occasionally.
In small bowl, whisk together sugar, soy sauce, cornstarch, 3 tablespoons water, and 1/4 teaspoon freshly ground black pepper until smooth. Add to skillet; heat to simmering. Simmer 1 minute or until thickened. Add beef and any accumulated juices to skillet. Cook 1 minute or until beef is heated through. Serve with rice.

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