Ingredients
1/4 cup reduced-sodium soy sauce1 tablespoon honey2 teaspoons sesame oil3 garlic cloves, minced1/8 teaspoon ground ginger1/2 pound boneless beef sirloin steak, thinly sliced4-1/2 teaspoons cornstarch1/2 cup reduced-sodium beef broth1-1/2 teaspoons canola oil, divided1 small green pepper, cut into chunks1 small onion, cut into chunks1 medium carrot, julienned1/4 cup sliced celery1 small zucchini, julienned1/2 cup fresh snow peas1/2 cup canned bean sprouts, rinsed and drainedHot cooked rice or linguine, optional
Preparation
In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.
In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through.
Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.
