Stir-Fried Beef With Ginger-Carrot Sauce

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12 ounces flank steak, trimmed

1 tablespoon cornstarch

1/2 teaspoon salt

1/8 teaspoon freshly ground white pepper

1 tablespoon peanut oil, divided

1 large green bell pepper, chopped (about 1 1/2 cups)

1 cup thinly sliced carrot

2 teaspoons minced fresh ginger

1 cup fat-free, less-sodium chicken broth

1 teaspoon chile paste with garlic (such as sambal oelek)

2 cups hot cooked rice

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