Tricolor Pepper Steak - cooking recipe

Ingredients

4 teaspoons canola oil
1 1/2 1 1/2 lbs london broil beef or 1 1/2 lbs flank steaks, thinly sliced
5 large assorted bell peppers (red, yellow, orange, green)
1 large onion, sliced into half moons
4 garlic cloves
1 1/2 cups low sodium beef broth
1/4 cup dry red wine
5 tablespoons low sodium soy sauce
1 1/2 teaspoons cornstarch, dissolved in 1/2 cup water
3 cups cooked rice

Preparation

Heat 2 tsp of the oil in a large skillet over medium-high heat.
Add the beef and cook until browned on all sides, about 5 minutes.
Transfer meat with its juice to a plate (keep warm.).
Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.
Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.
Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.
Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.
Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.
Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.
Serve over rice.