1 pound of flank, rump, or sirloin steak, cut against the grain of meat in slices 1 x 2 x 1/8 inch thick
2 tablespoons oil for frying
2 cups green pepper (seeds removed, sliced in strips 1/2 inch thick)
1/2 cup water chestnuts (sliced thin)
1 small onion (halved and cut in strips 1/2 inch wide)

Ingredients A:

a few drops sesame oil (can substitute other oil, such as olive oil or canola oil)
a few gratings fresh ginger (can substitute ground ginger)
1 clove garlic, minced
1 tablespoon oil to coat meat

Ingredients B:

1 teaspoon salt
3/4 cup broth or water
1 tablespoon cornstarch
1 tablespoon soy sauce

Soak beef in ingredients A. Let stand 15 minutes. Heat wok on high heat. If you have no wok, use deep sauté/frying pan or pot. Add oil, slosh around. Add peppers, water chestnuts and onions. Toss-fry for 2 minutes. Remove to platter. Clean wok. Heat on high heat. Add 1 tablespoon oil. Slosh around. Add marinated beef. Keep toss-frying for about 3 minutes, or until about done. Add ingredients B. Toss-fry for about 1 minute. Add precooked vegetables. Stir and toss-fry until heated through about 1 more minute.