1. Heat 2 tsp of the oil in a large skillet over medium-high heat. 2. Add the beef and cook until browned on all sides, about 5 minutes. 3. Transfer meat with its juice to a plate (keep warm.). 4. Heat the remaining 2 tsp of oil in the same skillet over medium-high heat. 5. Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes. 6. Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more. 7. Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil. 8. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. 9. Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes. 10. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
