• 1 tablespoon canola oil
• 1½ pounds boneless sirloin, sliced against the grain ¾ inch thick
• ¼ teaspoon salt
• 2 large onions, peeled, halved and cut into ½-inch-thick slices
• 3 green peppers, cored, seeded and cut into ¾-inch-thick slices
• 3 cloves garlic, sliced
• ½ cup reduced-sodium beef broth
• 3 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• ½ teaspoon Chinese five-spice powder
• 1 14½ ounce can no-salt-added stewed tomatoes, drained
• 3 cups cooked brown rice

1. Heat oil in a large nonstick skillet or wok over medium-high heat. Season steak with the salt and cook 4 to 5 minutes, turning after 2 minutes. Remove to a plate and keep warm.
2. Add onions, peppers and garlic to skillet and stir-fry 8 minutes, stirring occasionally. Mix together broth, soy sauce, vinegar, cornstarch and Chinese five-spice powder. Add to skillet; stir in the tomatoes. Simmer for 2 minutes. Add in the steak along with any accumulated juices. Heat through. Serve with cooked brown rice.

Makes: 6 servings