Ingredients
1/2 cup water1/3 cup reduced-sodium soy sauce1/4 cup honey4 garlic cloves, minced1 tablespoon minced fresh gingerroot1 beef flank steak (3/4 pound), cut into thin strips2 teaspoons canola oil2 cups broccoli florets1 medium onion, chopped1/2 cup coarsely chopped green pepper1/2 cup coarsely chopped sweet red pepper1 cup sliced fresh mushrooms1 teaspoon cornstarchHot cooked brown rice, optional
Preparation
In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired.
