Asian Ginger Beef

I made Asian Ginger Beef tonight for dinner.  It's a very tasty dish and not hard to make.  I got the recipe from a Taste of Home magazine, but I don't remember which issue.  

Here is the recipe.

Asian Ginger Beef

Ingredients

1 - 12 oz. bag of frozen Asian vegetable mix (such as broccoli, carrots, snow peas, and water chestnuts)

1 T. of vegetable oil

1 lb. flank steak, thinly sliced

1/2 medium onion, thinly sliced (about 1 cup)

1/2 medium red bell pepper, cut into thin strips (about 1 cup)

1 small clove of garlic, minced (I used 2 cloves)

2 T. grated fresh ginger

1/4 c. low sodium beef soy sauce

2 t. dark sesame oil

1/4 c. low sodium beef broth

2 t. cornstarch

salt

pepper

Directions

1. Cook vegetable mix as package label directs.  Take out of skillet and put to the side.

2.  Warm vegetable oil in a large skillet over high heat.  Sprinkle steak with salt and pepper and add to skillet along with onion and bell pepper.  Saute for 2 minutes. (I actually cooked mine a little longer than it said.  I cooked it until the steak was completely cooked.)

3.  Add garlic and ginger and saute for 2 minutes longer.  

4.  Stir in soy sauce, sesame oil, and broth, bring to a boil and cook for 2 minutes.  Stir occasionally.  
5.  Stir in mixed vegetables and toss well.
6.  In a small bowl, mix cornstarch with 2 t. of water until smooth.  Add to skillet and cook, stirring constantly, until thickened, about one minute.  

Serve over rice or noodles.