• 2 pounds pepper steak strips
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 3 tablespoons honey
• 3 tablespoons olive oil, divided
• 1 tablespoon prepared crushed garlic
• 1/2 teaspoon ginger
• 1/4 cup soy sauce
• 1 green bell pepper, seeded, veins removed, thinly sliced
• 1 red bell pepper, seeded, veins removed, thinly sliced
• 2 large onions, thinly sliced
• Jasmine rice, prepared according to package directions:(optional)

Preparation

1. Rinse pepper steak, pat dry and place in a large bowl.
2. In a small bowl, blend cornstarch with cold water until smooth. Pour over steak.
3. Add honey, 2 tablespoons olive oil, garlic, ginger and soy sauce. Stir to mix. Set aside.
4. Heat the remaining 1 tablespoon olive oil in a medium skillet over high heat. Add peppers and onions and sauté for 3 minutes.
5. Reduce heat to medium, cook 10-15 minutes longer or until vegetables are softened.
6. In a large skillet, over high heat, sauté steak and honey mixture for 3 minutes. Reduce heat to medium, cover, and cook 10 to 15 minutes longer or until beef is cooked through.
7. In a large serving bowl, combine peppers and onions with steak and mix. Serve warm with Jasmine rice, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER