6 tbsp. vegetable oil
1 lb. round or flank steak, sliced 1/8 to 2 inches across the grain
1 tbsp. soy sauce
2 tsp. brown sugar
1/8 tsp. black pepper
2 tsp. sesame oil
1 tbsp. cornstarch
1/2 lb. green and/or red bell peppers (use both for color)
1 tsp. minced ginger
1/2 tsp. minced garlic
2 stalks green onions, cut into 1 1/2 inch lengths

SEASONING SAUCE:

2 tbsp. soy sauce
2 tbsp. brown sugar
2 tbsp. sherry
1 tsp. cornstarch
1 tbsp. water

Heat 3 tablespoons oil in a wok on high heat, add beef and stir-fry until beef loses its redness. Remove then drain and store in a bowl. Heat 3 more tablespoons of oil in wok, add peppers and stir-fry for about 1 minute. Remove and drain. Stir-fry ginger, garlic, green onions until lightly browned. Return beef and peppers to wok, stir- fry for about 1/2 minute. Add seasoning sauce mixture and cook until sauce is thickened. Serve hot.

COMMENTARY: If one serves this in a taro basket, the combination of crisp taro with the blend of beef texture and pepper flavors will be an epicure's delight. To tenderize beef, dissolve 1 teaspoon of baking soda in 2 tablespoons of water, spread over beef and let stand for 1 hour before cooking.