Tri-Color Pepper Steak

Ingredients
4 teaspoons canola oil
1¼ pounds top round, London broil, or flank steak, thinly sliced
5 large assorted bell peppers (such as a mixture of red, yellow, and green; about 2 pounds total)
1 large onion, sliced into half moons (about 3 cups)
4 cloves garlic, sliced
1½ cups low-sodium beef broth
¾ cup dry red wine
3 tablespoons low-sodium soy sauce
½ teaspoon freshly ground black pepper
1½ teaspoons cornstarch, dissolved in ¼ cup cold water
3 cups cooked brown rice

Directions

Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate.

Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more.

Return the beef and juices to the skillet and add the broth, wine, soy sauce, and pepper. Bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. Stir in the dissolved cornstarch and cook until the mixture thickens, about 2 minutes. Serve over the rice.

Serves 4

MY NOTES:  I use coconut oil and jasmine rice instead of canola oil and brown rice.  I also use arrowroot powder instead of cornstarch.  Coconut aminos are a good substitute for soy sauce if you're gluten free.

Source:  So Easy by Ellie Krieger