1 lb. top round steak, cut 1" thick
1 lg. green pepper, cut in 1" strips
1 lg. red pepper, cut in 1" strips
1/2 c. water
1/4 c. dry sherry
1/4 c. soy sauce
1 tbsp. cornstarch
2 tbsp. oil

Thinly slice top round steak into 1/2" strips cut diagonally across grain. Combine water, sherry and soy sauce. Pour over beef. Heat 2 tablespoons oil in wok or electric skillet. Cook peppers in oil 3 to 4 minutes. Remove, drain beef, reserve marinade. Brown beef in oil. Combine 1 tablespoon cornstarch with reserved marinade. Add marinade mixture and vegetables to beef. Cook, stirring until sauce thickens. Serve over cooked rice or bed of lettuce. 4 servings.