Beef Stir Fry With Mushrooms And Sweet Pepper
|Non-stick cooking spray||1 Tablespoon|
|Vegetable oil||1 1⁄2 Teaspoon|
|Boneless top round steak||6 Ounce, cut across the grain into finger size strips|
|Yellow onion||1 Small, chopped|
|Sweet green pepper||1 Small, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide|
|Mushrooms||1⁄4 Pound, sliced thin|
|Dried marjoram||1⁄4 Teaspoon, crumbled|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Low sodium beef broth||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Teaspoon, blended with 1 tablespoon cold water|
|Cold water||1 Tablespoon|
Lightly coat a heavy 10 inch nonstick skillet with the cooking spray and set over moderately high heat; add the vegetable oil and heat for 30 seconds.
Add the steak and stir fry for 1 minute or until it is no longer pink; remove to a warm plate.
Add the onion and green pepper to the skillet and stir fry for 1 minute.
Mix in the mushrooms, marjoram, thyme, and black pepper, and stir fry 2 to 3 minutes longer or until the mushrooms are golden.
Raise the heat to high, stir in the wine, and boil, uncovered, for 1 minute.
Add the beef broth and adjust the heat so that the mixture bubbles gently; cover and simmer for 3 to 4 minutes or until the vegetables are tender but still crisp.
Blend in the cornstarch mixture and cook, stirring, until the sauce has thickened 1 to 2 minutes.
Return the beef to the skillet and cook 1 minute longer or until just heated through.