Ingredients
2 tablespoons cornstarch2 tablespoons brown sugar2 tablespoons minced fresh gingerroot3/4 teaspoon garlic powder1 can (14-1/2 ounces) beef broth3 tablespoons reduced-sodium soy sauce1 tablespoon molasses1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips1 tablespoon canola oil2 large green peppers, cut into 1/2-inch strips1-1/2 cups sliced celery3 green onions, chopped4 teaspoons lemon juiceHot cooked noodles, optional
Preparation
In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve over noodles if desired.
