1 lb. flank steak
3 tbsp. reduced sodium or regular soy sauce
3 tbsp. vegetable oil
4 tsp. cornstarch
1 med. red bell pepper
1 med. onion
2 stalks celery
1/2 c. beef broth
1/4 tsp. black pepper
5 slices (1/4" thick) fresh ginger (opt.)

1. Cut the steak with the grain into 2" wide strips. Then cut each strip across the grain into 1/4" thick slices.

2. In a medium bowl, combine the steak with the soy sauce, 1 tablespoon of the oil and 2 teaspoons of the cornstarch. Stir to coat the steak and set aside.

3. Cut the bell pepper into thin slivers. Cut the onion into 1/2" thick wedges. Cut the celery on the diagonal into 1/2" slices.

4. In a small bowl, stir together the broth, black pepper and the remaining 2 teaspoons cornstarch and set aside.

5. In a large skillet or wok, warm 1 tablespoon of the oil over medium high heat. When the oil is very hot but not smoking, add the beef and the marinade and stir-fry until the beef is browned but still slightly pink in the center, 2 to 3 minutes. Transfer the beef to a plate and set aside.

6. Add the remaining 1 tablespoons oil to the skillet. Add the bell pepper, onion, celery and ginger (if using) and stir-fry until the onions begin to wilt, 2 to 3 minutes.

7. Return the beef to the skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil. Cook, stirring constantly until the vegetables are crisp-tender and the beef is cooked through, 2 to 3 minutes longer. Serve hot. Serves 4.