Ingredients: Pinch cayenne pepper 1/4 tsp pepper 1/4 tsp salt 1/2 tsp dried rosemary 1 tsp Worcestershire sauce 1 tsp dried thyme 1 tsp paprika 1 tablespoon cornstarch 2 tablespoon red wine vinegar 1 cup beef stock 2 cloves garlic, minced 3/4 lb stir-fry beef strips 1 tablespoon vegetable oil 1 sweet green pepper 1 sweet red pepper 2 onions

Recipe Info Category: Skillet Rating: 3 Contributor: Regan Hanson

SAUCE
In small bowl, whisk together beef stock, vinegar, cornstarch, paprika, thyme, Worcestershire sauce, rosemary, salt, pepper, and cayenne; set aside.

Cut onions in half lengthwise; slice lengthwise into thin strips. Seed and cut red and green peppers into thin strips. Set aside.

In large nonstick skillet, heat half of the oil over high heat; stir fry beef and garlic for about 2 minutes or until meat is browned but still pink inside. Transfer to a plate.

Add remaining oil to the skillet; cook onions and peppers, stirring often, for 4 minutes or just until starting to soften. Pour in sauce; cook, stirring, for 2 minutes or until thickened and glossy. Return beef and any juices to pan; stir until well coated and heated through.

Makes 4 servings