Beef and Green Pepper and Tomato

8 ounces flank steak -- cut in 1/8" strips
1 tablespoon sherry
1 tablespoon soy sauce, low sodium
1 tablespoon chicken broth
1 tablespoon oyster sauce
1 teaspoon Brown Sugar Twin
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
3 cloves garlic -- minced
2 teaspoons ginger root -- minced
1/2 teaspoon peanut oil
1 large green pepper -- cut in 1/4 strips
2 medium tomatoes -- deseeded and sliced in strips

cooking spray

Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1/2 teaspoon peanut oil in small bowl.
Drain beef and discard liquid. Spray a 12-inch nonstick skillet over high heat until smoking. Add beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Generously spray with cooking spray now-empty skillet; heat until just smoking. Add green pepper and stir fry until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers. Return beef and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Add tomatoes and combine.


Number of Servings: 3

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.