Spicy Pepper Beef

• 2 pounds top sirloin steak, sliced thinly across the grain
• 3 tablespoons oil, divided
• 1 teaspoon fresh ginger, grated
• 1 teaspoon crushed red pepper
• 2 green bell peppers, julienned
• 1 red bell pepper, julienned
• 1 medium onion, sliced thin, 4 ounces
• 1 teaspoon granular Splenda
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon sesame oil
• 1/2 teaspoon xanthan gum, optional
• Marinade: 6 tablespoons soy sauce 1/4 teaspoon pepper

Put the sliced beef in a zipper bag and add the marinade. Marinate in the refrigerator at least 30 minutes or up to 1 hour.

Heat 2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add the ginger and crushed red pepper. Cook and stir 5 seconds. Add the beef and marinade. Stir-fry just until the meat is no longer pink, about 1-2 minutes. Remove the beef and keep warm. Add the peppers and onions to the pan with the remaining tablespoon of oil. Cook until tender-crisp, 1-2 minutes. Return the beef to the pan; stir in the Splenda, salt, pepper and sesame oil. If you would like to thicken the sauce, push the meat and peppers to one side of the pan. Sprinkle the xanthan gum over the meat. Quickly stir it in and toss everything together. The sauce should thicken by serving time without further cooking.