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1
Cut steak lengthwise in half, then crosswise into thin strips.
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2
Place beef in shallow glass baking dish.
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3
Combine soy sauce and 2 tablespoons cornstarch in small bowl.
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4
Pour soy sauce mixture over beef, toss to coat thoroughly.
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5
Set aside.
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6
Meanwhile, heat 1 tablespoon oil 1 minute in large nonstick skillet or wok over high heat until hot.
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7
Add carrots.
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8
Stir-fry 3 to 4 minutes or until edges begin to brown.
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9
Remove carrots and set aside.
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10
Reduce heat to medium-high.
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11
Add 1 tablespoon oil, bell peppers, onion and red pepper flakes; stir-fry 4 minutes or until onions are translucent.
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12
Remove vegetables and set aside separately from carrots.
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13
Add remaining 1 tablespoon oil to skillet.
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14
Add half of the beef; stir-fry 2 minutes or until beef is barely pink in center.
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15
Remove beef to large bowl.
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16
Repeat with the remaining beef.
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17
Meanwhile, in small bowl, combine water, brown sugar, bouillon granules, five-spice powder and remaining 1 1/2 teaspoon cornstarch; stir until smooth.
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18
Add bouillon mixture, bell peppers and onions to skillet; bring to a boil.
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19
Cook and stir 2 to 3 minutes or until slightly thickened.
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20
Toss rice with carrots; place on serving platter.
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21
Spoon beef mixture over rice and sprinkle peanuts over beef mixture.
