Beef and Pepper Stir Fry

When I saw the bell peppers on sale, even the expensive yellow and orange ones, I knew I had to make a meal around them. Bell peppers have more vitamin C than oranges, so eat your peppers!

Serves 4

2 pounds skirt steak, thinly sliced
1 red, yellow and orange bell pepper, thinly sliced
1 medium onion, thinly sliced
2 large cloves of garlic,minced
1 inch of fresh ginger, peeled and grated
1 cup fresh bean sprouts
1/4 cup low sodium soy sauce
1/2 cup apple juice
1 tablespoon of rice vinegar
1 tablespoon sesame oil
2 tablespoons corn starch
2 tablespoons olive oil

In a large bowl, place the beef,garlic, ginger, soy sauce, apple juice, sesame oil and vinegar. Stir together and let the meat marinate for 15 minutes. Heat the oil in a large skillet over high heat.
When the pan is hot, remove the meat from the marinade, reserving liquid. Cook the meat until it is no longer pink. Add the peppers and onions. Stir the while they cook for about 3 minutes. Mix the cornstarch into the marinade and pour it over the meat and peppers. Cook until the liquid boils and thickens. Add the bean sprouts and let them cook for 1 minute. Serve over steamed brown or white rice.