Mongolian Beef with Matchstick carrots

12 oz Beef, round steak, cut in thin strips
2 tbsp Canola Oil, divided

Marinade beef in:
1 tsp Cornstarch
1 1/2 tsps less sodium soya sauce
1 tbsp Beef broth (low or no sodium)
1 tsp white wine

Sauce (prepare before starting to cook):
2 tbsp packed Brown Sugar
1/2 tsp pure sesame seed oil
2 tbsp less sodium soya sauce
1/4 tsp Pepper, white
1 1/2 tbsp Cornstarch
1/2 cup Beef Broth - Swanson Low Sodium

3 cloves Garlic
2 tbsp Ginger Root
1 1/2 cup matchstick carrots
3 stalks Green Onion
1 cup red peppers cut into short matchsticks

This comes together quickly and is delicious over rice - but make sure everything is ready before you start the stir fry!

Start rice if serving over rice.
1. Slice beef thin and stir in marinade.
2. Mix together sauce ingredients.
3. Prepare carrots, pepper, onions, ginger and garlic.
4. Stir fry beef in one tablespoon oil on medium high heat until barely cooked.
5. Add second tablespoon oil in same pan and saute ginger and garlic 30 seconds.
6. Add carrots and peppers and saute until barely cooked.
7. Stir in sauce and cook until thickened.
8. Stir in 2 stalks green onion, reserving one to sprinkle on for garnish.
Serve over rice.

Serving Size: 1/4 of recipe - 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SCRABSTER.