1 lb. round or flank steak
1/4 cup olive oil
1 clove garlic
1/2 cup onion, coarsely chopped
2 cups green pepper, cut into 1-inch cubes
salt and pepper, to taste
1/4 tsp. ginger
1 tbsp. cornstarch
1 cup stock or bouillon
1 tbsp. soy sauce
1/4 cup dry sherry

Cut steak diagonally across the grain into thin slices. Then cut into 2-inch long strips.

Heat oil over medium heat. Place garlic in for 3 minutes. Add meat and cook until brown. Mix in onion, green pepper, salt, pepper, ginger. Cook over low heat until tender, about 3 minutes.

Blend cornstarch with stock, soy sauce and sherry. Stir into skillet. Bring to boil, and cook stirring constantly until liquid is thick. Serve over cooked rice.

Variation: For "Mushroom Steak", substitute green peppers with 1 pound fresh mushrooms (sliced).

Submitted by: Yumiko Coppola