Pepper Steak

From Mom Larsen.

1 1/4 lbs. flank steak, sliced thinly across the grain
2 Tbs. cornstarch, divided
2 Tbs. soy sauce, divided
2 tsp. sugar
2/3 cup chicken broth
1 clove garlic, minced
3 slices ginger root or 1/2 tsp. ground ginger
2 bell peppers, cut in strips
1/2 onion or 4 green onions, sliced
2 tsp. hoisin sauce
3-4 Tbs. oil, divided
Rice or noodles

Mix 1 Tbs. cornstarch, 1 Tbs. soy sauce, garlic, ginger, and 1 Tbs. oil in a large bowl.  Add steak and stir to coat.  Set aside.

In a small bowl, mix together remaining cornstarch and soy sauce with sugar and broth.  Set aside.

Stir-fry peppers and onions in 1 Tbs. oil for 2-3 minutes or until tender-crisp.  Remove from pan.

Stir-fry beef in two batches in 1-2 Tbs. oil until meat is brown on the outside but still pink in the middle.

Add hoisin sauce and stir to coat.  Remove meat from pan.

Add gravy ingredients to pan and cook, stirring until it begins to thicken. Return meat and vegetables to pan and stir to combine.

Serve over rice or Chinese noodles.

Notes:
- Consider using 1 ½ times the gravy ingredients.
- Other cuts of beef may be used instead of flank steak.
- Add extra sliced peppers or some sliced bamboo shoots and/or sliced water chestnuts for more vegetables.
- This recipe can also be used for Beef and Chinese Pea Pods, substituting 1/4-1/2 pound pea pods for sliced peppers.
- Can also substitute chicken for beef.