Colorful Beef Stir-Fry

"This might be similar to a beef stir-fry you've had before, but I really like the easy sesame-ginger marinade and the vibrant mix of vegetables," writes Deb Blendermann from Boulder, Colorado.

Ingredients

Cooking Method

In a small bowl, combine the first five ingredients.

Place beef in a large resealable plastic bag.

1. Add half of the marinade.
2. Seal bag and turn to coat; refrigerate for at least 2 hours.
3. Cover and refrigerate remaining marinade.

In a small bowl, combine cornstarch and broth until smooth.

1. Stir in reserved marinade; set aside.
2. Drain and discard marinade from beef.

In a large nonstick skillet or wok coated with nonstick cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. 

1. In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes.
2. Add carrot and celery; stir-fry for 2-3 minutes. Add zucchini and snow peas; stir-fry for 1 minute.
3. Add bean sprouts; cook 1 minute longer.
4. Stir broth mixture and stir into vegetable mixture.
5. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
6. Return beef to the pan; heat through.

Serve over rice or linguine if desired.