1 lb Angus sirloin tip
1/2 tbsp. cooking wine
2 tbsp. soy sauce, divided
2 tsp. cornstarch
1/2 tbsp. sugar
6 tbsp. olive oil, divided
1 large organic onion, sliced
1 organic green bell pepper, sliced
1 organic red bell pepper, sliced
1 organic yellow pepper, sliced
1/4 cup fat-free chicken broth
4 cups organic rice, cooked as directed
salt and pepper, to taste.

Trim fat from beef, cut into 1/8-inch strips across the grain. In medium bowl, toss beef with cooking wine.

In a small bowl, combine 1 tablespoon soy sauce, cornstarch and sugar. Add to meat, toss to coat well. Cover, marinate in refrigerator for 15 minutes. In a large skillet, over medium-high heat, add 2 tablespoons oil. Add onion and sauté for 3 minutes.

Add peppers and sauté for 3 minutes. Add meat and marinade, chicken broth and remaining 1 tablespoon soy sauce, sauté for 4 minutes. Transfer meat and vegetables to a large mixing bowl and keep warm.

In the same large skillet, add remaining oil. Add rice and pan fry for 4 minuted. Toss fried rice with meat and vegetable mix and serve.

Submitted by: Sherry Monfils