Canton Beef with Bell Peppers

1/2 pound beef boneless sirloin tip steak
3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon finely chopped garlic (6 cloves)
1 tablespoon finely chopped gingerroot
1 tablespoon dark soy sauce
2 teaspoons packed brown sugar
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon cold water
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
2 cups cooked brown rice

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.

Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium. Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice. Makes 4 servings