Easy Pepper Steak

Heat the oil over medium-high heat in a large skillet or wok, and stir-fry the meat until browned. Remove and set aside. Add the onion, peppers, and mushrooms and stir-fry until peppers are almost done but tender-crisp (they take the longest time to cook). Remove to a bowl and set aside.

Return the beef to the skillet, and add stock and soy sauce. Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes. When ready to serve, add the veggies back in, turn up heat a bit, and stir in the corn starch mixture. Stir until thickened, about one minute. Season to taste.

Serve over rice, and sprinkle green onions over the top.