High-Protein Beef and Pepper Stir-Fry

In a small bowl, whisk together the low-sodium soy sauce, sesame oil, cornstarch, and water until smooth to create the sauce.

Heat half of the vegetable oil in a large skillet or wok over high heat. Add the sliced beef in a single layer and sear without moving for 2 minutes until browned, then stir-fry for another minute until just cooked through. Remove the beef from the skillet and set aside on a plate.

Add the remaining vegetable oil to the same skillet. Toss in the sliced red and green bell peppers and stir-fry for 3 to 4 minutes until tender-crisp.

Add the minced garlic and ginger to the peppers, stirring constantly for about 30 seconds until fragrant.

Return the cooked beef and any accumulated juices back into the skillet with the peppers.

Pour the sauce mixture over the beef and peppers. Toss everything together and cook for 1 minute, allowing the sauce to thicken and coat the ingredients evenly.

Remove from heat and serve hot immediately over warm jasmine rice.