3 lg. green peppers
1 lg. onion
1 flank steak
2 tbsp. sherry
2 tbsp. soy sauce
1 can beef broth
2 tbsp. olive oil
1 tbsp. cornstarch

Slice steak into long thin strips. Slice onion and green pepper into long strips also. Brown in olive oil. Add sherry, soy sauce, beef broth, and cornstarch. Stir continually until broth thickens. Serve over cooked rice.