Beef Peapods and Friends

We really enjoyed this last night and the leftovers for lunch today. It probably would have been a little better if we had cooked the onions and red and green peppers in a separate skillet, but it was easier this way and still excellent (the difference would have been in less mushy more flavorful peppers). To thicken the sauce we used flour instead of corn starch which worked out well. Next time I think I would like to flavor the beef with a Korean BBQ sauce (sugar, soy sauce, ginger, garlic, and sesame oil).