1 1/2 cups (375 ml) beef broth

1 tbsp (15 ml) reduced-sodium soy sauce

2 tsp cornstarch

3 tbsp (45 ml) vegetable oil

1 tsp ground turmeric

1/2 tsp ground allspice

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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