3 green peppers, cut in strips
3 tbsp. oil
1 1/2 lb. London Broil or Flank Steak
1 tbsp. soy sauce
1 tbsp. cooking sherry
2 tbsp. cornstarch mixed with 3 tbsp. water
1 env. dry onion soup mix
1 1/2 c. hot water
6 oz. can mushroom soup
Rice

Saute pepper strips quickly in oil. Remove peppers. Add steak, sliced in thin strips and saute 5-10 minutes. Add peppers and remaining ingredients. Cook until thickened. Serve over rice. Serves 6.