Colorful Beef Stir-Fry Recipe

In a small bowl, combine the first five ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain and discard marinade from beef. In a large nonstick skillet or wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice or linguine if desired.