1. Heat a large nonstick skillet or wok over high heat unitl a drop of water sizzles. Add the oil, swirl to coat the pan, then add the steak. Stir-fry until lightly browned, about 4 minutes. Transfer to a bowl.
2. Add the onion and bell peppers to the skillet. Reduce the heat and cook, covered, until the vegetables are softened, about 6 minutes. Uncover and stir-fry until the vegeatbles are browned, about 4 minutes.
3. Meanwhile, whisk together the soy sauce and cornstarch in a medium bowl until smooth; whisk in the broth. return the steak to the skillet, along with the soy sauce mixture. Cook, stirring occasionally, until the sauce boils and thickens, about 3 minutes.
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|Serving Size: 1 Serving (709g)|
|Recipe Makes: 6|
|Calories from Fat: 67 (36%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.1mg||8 %|
|Sodium 2128.5mg||73 %|
|Potassium 684.4mg||18 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.1g|
|Protein 23.4g||33 %|
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Calories per serving: 184
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