1/2 c. chicken broth
1 tbsp. soy sauce
1 tbsp. cornstarch

MEAT AND VEGETABLES:

1 lb. flank steak, thinly sliced across grain
1/4 c. soy sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
3 tbsp. vegetable oil
1 1/2 c. sliced onion
1 1/2 tsp. minced garlic
1 1/2 c. each, thinly sliced red and green pepper
1 (14 oz.) can bean sprouts, drained

In a small bowl mix all sauce ingredients, set aside. In a medium bowl combine flank steak, soy sauce, sherry and cornstarch. Marinate 15 minutes. In a Wok or large non-stick skillet, heat 2 tablespoons oil on high heat and stir-fry half of beef until it loses redness, drain.

Repeat with remaining beef. Heat remaining oil, stir-fry onion and garlic until onion is tender. Add peppers, cook 1 minute. Stir sauce ingredients and add to pan with cooked meat and bean sprouts. Cook stirring constantly, until thick and bubbling. Serve immediately with chow mein noodles. Serves 4.