1 lb (450 g) flap steak, cut into thin strips against the grain
1/2 lb (225 g) white mushrooms, sliced
1 green pepper, seeded and cut into thin strips
1 onion, thinly sliced
1 garlic clove, chopped
In a bowl, whisk together the broth, soy sauce and cornstarch. Set aside.
In a large skillet over high heat, add 2 tbsp (30 ml) of the oil. Add the turmeric and allspice, stirring with a wooden spoon. Add the beef and sear for 2 minutes per side. Season with salt and pepper. Set aside on a plate.
In the same skillet over medium-high heat, cook the vegetables in the remaining oil for 2 minutes or until al dente. Add the broth mixture, bring to a boil and let simmer for 2 minutes. Add the beef and mix well to coat with the sauce. Adjust the seasoning.
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