1 lb. beef tenderloin
2 tbsp. soy sauce
2 med. green peppers
4 tbsp. cooking oil
1/2 tsp. salt
1 tsp. cooking sherry
1 clove garlic
1 c. beef bouillon
2 tbsp. cornstarch
1/4 c. cold water
1/4 c. diced onion or scallion

Thin slice beef and put in bowl. Add soy sauce. Let stand 10 minutes. Cut pepper in 1 inch squares. Heat tablespoons cooking oil on high heat; stir fry pepper. Add salt and sherry, cook 1 minute. Put on plate, keep warm. Add remaining oil, garlic and onion; brown. Add beef, fry 1-3 minutes until brown. Add bouillon and bring to boil. Add vegetables and boil. Thicken with cornstarch. Serves 4.