2 tablespoons cornstarch
2 tablespoons brown sugar
2 tablespoons minced fresh gingerroot
3/4 teaspoon garlic powder
1 can beef broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon molasses
1-1/2 pounds beef top sirloin steak, cut into strips
1 tablespoon canola oil
2 large green peppers, cut into strips
1-1/2 cups sliced celery
3 green onions, chopped
4 teaspoons lemon juice
Method of 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.