1 1/4 lbs. sirloin steak (1 inch thick)
1 c. canned diluted beef broth
1/2 c. soy sauce
1/2 c. water
2 tbsp. cornstarch
1/4 c. vegetable oil
1 lg. onion, thinly sliced
1 (6 oz.) can sliced water chestnuts, drained
1/2 tsp. salt
1/2 tsp. pepper
1 lg. green pepper, cut into strips
1 lg. red pepper, cut into strips
Hot cooked rice

Slice steak diagonally across the grain into 1 1/2 x 1/8 inch strips. Set aside.

Combine beef broth, soy sauce, water and cornstarch in a small bowl; set aside.

Heat oil in a skillet or wok over medium-high heat; add steak and cook 2 minutes or until browned; add salt and pepper; remove from skillet. Add pepper strips and onion and cook 3 minutes or until crisp-tender. Add beef, water chestnuts and broth mixture; cook 2 minutes or until thickened. Serve over hot rice.