1 tbsp. reduced-sodium soy sauce
1 tbsp. dry sherry
1 tbsp. white vinegar
1 tsp. minced fresh ginger
3/4 lb. boneless top round steak
1 tbsp. peanut or corn oil
1 1/2 tsp. Oriental sesame or peanut oil
2 cloves garlic, minced
1/4 lb. mushrooms, quartered
1 sm. onion, sliced thin
1 med. sweet green pepper
1 med. sweet red pepper
2/3 c. low sodium beef broth
2 tsp. cornstarch

Cut against the grain into finger-size strips.

Cored, seeded and sliced lengthwise into strips about 1/4 inch wide.

Cored, seeded and sliced into strips about 1/4 inch wide.

1. In a medium size bowl, combine the soy sauce, sherry, vinegar and ginger. Add the steak and toss well to coat.

2. In a heavy 12 inch skillet, heat 1 1/2 teaspoons of the peanut oil and all the sesame oil over moderately high heat about 1 minute. Drain the steak, reserving the marinade; add the steak to the skillet and cook, stirring once or twice, until no longer pink; about 1 minute. Using a slotted spoon, transfer the steak to a platter.

3. Add the remaining peanut oil and the garlic, mushrooms, onion, green pepper and red pepper to the skillet, and cook, stirring, for 1 minute. Cover, reduce heat to moderate, and cook until the vegetables are tender but still crisp - 2 to 3 minutes.