Tricolor Pepper Steak

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 4 teaspoons canola oil
• 1 ¼ pounds top round, London broil, or flank steak, thinly sliced
• 5 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
• 1 large onion, sliced into half-moons (about 3 cups)
• 4 garlic cloves, sliced
• 1 1/2 cups low-sodium beef broth

[/ingredients-left]
[ingredients-right]

• 3/4 cup dry red wine
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoons freshly ground black pepper
• 11/2 teaspoons cornstarch, dissolved in 1/4 cup cold water
• 3 cups cooked rice

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Heat 2 tsp. oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add peppers and onion and cook, stirring occasionally, 5 minutes. Add garlic and continue cooking until peppers are softened and onions are translucent, about 5 minutes more. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Return beef and juices to skillet and add broth, wine, soy sauce, and pepper. Bring to boil. Reduce heat and simmer until liquid has been reduced by half, about 5 minutes. Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes. Serve over rice. Serves 4.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest