Ingredients

2 teaspoons sugar or Splenda sugar substitute
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 cup reduced sodium soy sauce
1 tablespoon white wine vinegar
1 lb beef flank steak, thinly sliced
2 medium green pepper, julienned
1 teaspoon vegetable oil

Directions

In a medium bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth.Add beef strips to bowl and toss to coat all sides.In a large skillet or wok, stir-fry the peppers in oil until crisp-tender (about 3 minutes).Remove peppers from pan and set aside (keeping them warm).Add the beef along with the marinade to the pan and stir-fry for another 3-5 minutes or until cooked through.Return the peppers to the pan and heat through.Serve over cooked rice.