Makes 4 to 5 servings

1/2 cup ready-to-use beef broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips
1 medium-sized red bell pepper, cut into 1/4-inch strips (see Options)
1/4 pound fresh mushrooms, sliced
3 scallions, sliced
1 garlic clove, minced

In a small bowl, combine the broth, soy sauce, cornstarch, and ginger; mix well and set aside.

In a large skillet, heat the oil over medium-high heat and sauté the beef for 2 to 3 minutes, or until browned.

Add the pepper, mushrooms, scallions, and garlic, and cook for 4 to 5 minutes, or until the vegetables are tender. Add the broth mixture to the skillet and cook for 2 to 3 minutes, or until the sauce thickens.

OPTIONS: Red or green, even yellow, orange or purple bell peppers will do the trick here. You might have a different color on hand every time you make this, and it's okay to use whatever you’ve got!