1 large red pepper, cut into thin strips
1 large green pepper, cut into thin strips
2 medium leeks, finely chopped
1 (10 oz.) pkg. frozen artichoke hearts, thawed
5 tsp. vegetable oil, divided
2 tbsp. reduced-salt soy sauce
1 tbsp. honey
12 oz. lean beef round steak, thinly sliced
1 tsp. sesame seeds

In large skillet over medium-high heat, cook peppers, leeks and artichoke hearts in 3 teaspoons hot oil. Cook, stirring constantly, 2 to 3 minutes until just tender-crisp. With slotted spoon, remove from skillet; set aside. In same skillet, add remaining 2 teaspoons oil, soy sauce and honey; heat. Add beef. Cool, stirring constantly, 2 to 3 minutes until cooked through. Return vegetables to skillet. Add sesame seeds; toss to coat evenly.

Serves 4.