1 flank steak
3 green peppers (cut in 1 to 1/2 inch pieces)
1 pkg. onion soup mix
2 tbsp. soy sauce
1/2 c. sherry wine
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. cornstarch

Cut steak lengthwise in 1/2 inch strips and then into 1 inch pieces. Melt about 2 tablespoons shortening in a skillet and fry steak a handful at a time only long enough for it to change color. Remove meat and saute green pepper.

Bring 2 cups water to boil in large skillet or kettle. Add onion soup mix and continue to boil for 10 minutes. Add meat and green pepper. Let simmer 1/2 hour.

Add soy sauce, salt and pepper, wine and cornstarch (diluted with a little water) and cook until slightly thickened.

(For variation, add a can of bean sprouts and a little more cornstarch.) Serve over steamed rice. Serves 4.