4 servings.

5 tbsp. cooking oil, divided
1 lg. green pepper, sliced
1 lg. red pepper, sliced
1 onion, sliced
3/4 lb. beef flank steak, cut across the grain into very thin strips
3 tbsp. soy sauce
2 tsp. cornstarch
1 tsp. ginger
1/8 tsp. hot pepper sauce
Hot cooked rice

MICROWAVE: Heat 10-inch square browning dish at 100% power 3 minutes. Add 3 tablespoons oil, green pepper, red pepper and onion. Stir well to coat with oil. Cover with glass lid and micro-cook at 100% power 3 minutes, stirring once. Remove vegetables from browning dish and set aside. Add remaining 2 tablespoons oil and meat to browning dish. Stir to coat meat with oil. Arrange meat in even layer and micro-cook, uncovered, 1 1/2 minutes. Blend soy sauce, 3 tablespoons water, cornstarch, ginger and hot pepper sauce. Pour over meat and stir to coat. Return vegetables to dish, cover with glass lid and micro-cook at 100% power 2 minutes, stirring once. Spoon into serving dish or over hot rice on warm platter and serve immediately. Pass additional soy sauce at table.

CONVENTIONAL: Heat large skillet or Dutch oven over high heat 3 minutes. Add 3 tablespoons oil, green pepper, red pepper and onion. Cook, stirring constantly, until coated with oil. Stir-fry 3 minutes or until lightly browned. Mix soy sauce, 3 tablespoons water, cornstarch, ginger and hot pepper sauce. Pour over meat. Cook until sauce thickens and boils. Return vegetables to skillet and stir to coat. Serve as above.