Pepper Steak

• 2 Tbsp vegetable oil
• 1 Tbsp minced garlic
• 1 tsp minced or grated fresh ginger
• 1 green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• salt
• freshly ground pepper

Marinade

• 2 tsp soy sauce
• 2 tsp rice wine
• 1 tsp cornstarch
• 3/4 lb (12oz) flank steak, cut against the grain into 1/4" thick slices

Sauce

• 2 Tbsp chicken broth
• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp ketchup
• 1/4 tsp sesame oil
• 1 tsp sugar

Marinate the beef: in a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare the sauce: in a small bowl, stir together the chicken stock, soy sauce, rice wine, Worcestershire sauce, ketchup, sesame oil, and sugar. Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the vegetable oil and swirl to coat the bottom and sides. Add the beef and stir-fry until the outside is light brown but not yet cooked through, 1 to 2 minutes. Transfer the beef to a plate and set aside.

In the same wok, add the remaining 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly until fragrant, about 20 seconds. Add the bell peppers and onions and stir-fry for about 1 minute, until the onions begin to turn translucent. Return the beef to the wok. Swirl in the sauce and cook for another minute, stirring so that everything is well combined. Season with salt and pepper to taste. Transfer to a serving dish and serve immediately.

Makes 4 servings, 6 WW PointsPlus each.