Vegetable & Beef Stirfry

3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
1 1/2 cups green pepper sliced
1 1/2 cups red pepper sliced
1 cup carrots sliced into strips
1 cup onions thinly sliced
1 tablespoons extra virgin olive oil
2 cloves garlic, very finely minced
1 tbsp cornstarch, dissolved in 2 tablespoons of beef broth


Marinade
1 teaspoon low sodium soy sauce
1 tbsp Chinese rice wine (rice wine vinegar)
1 tbsp cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce

Sauce
3 tablespoons oyster sauce
1 tbsp Chinese rice wine (or rice wine vinegar)
1 tbsp low sodium soy sauce
1 cup beef broth

Start by mixing the Marinade ingredients together if cornstarch is lumpy whisk with a fork. In a medium sized bowl stir together the sliced beef and mixture until all the pieces are coated. Let stand until other ingredients are prepared.

Stir the sauce ingredients together in a medium sized bowl and set aside.

Blanch the vegetables by boiling a large pot of hot water. Toss the peppers, broccoli and carrots in the water for 2-3 minutes until they soften slightly. Drain thoroughly and set aside.

While vegetables are being blanched heat a large frying pan or wok over medium high heat. Add the cooking oil and swirl to coat. Add the beef slices to the wok or pan in a single layer flat. Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic & onion to the pan and fry for an additional minute until no longer pink. Pour in the sauce and add the blanched veggies. Pour in the dissolved cornstarch and turn heat to high. Continue stirring until liquid boils and begins to thicken. Remove from heat and serve.

Serving Size: feed 4 - 6