Stir-Fried Beef with Ginger-Carrot Sauce

Ingredients

• 12 ounces flank steak, trimmed
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 1 tablespoon peanut oil, divided
• 1 large green bell pepper, chopped (about 1 1/2 cups)
• 1 cup thinly sliced carrot
• 2 teaspoons minced fresh ginger
• 1 cup fat-free, less-sodium chicken broth
• 1 teaspoon chile paste with garlic (such as sambal oelek)
• 2 cups hot cooked rice

Preparation

1. Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.