2 tsp cornstarch
2 tsp sugar
1/4 tsp ground ginger
1/4 cup reduced sodium soy sauce
1 Tbls cider or white wine vinegar
2 tsp canola oil, divided
2 med green peppers, julienned

Mix first five ingredients until smooth. Add beef; toss to coat.
In a large skillet, heat 1 teaspoon oil over medium-high heat; stir-fry peppers until crisp-tender, 2-3 minutes. Remove from pan.
In same pan, heat remaining oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Stir in peppers. If desired, serve over rice.