1 lb. chuck or flank, thinly sliced
1-2 tbsp. olive or peanut oil
1 large red, green or orange bell pepper, cored, chopped
1 large onion, sliced
3 cloves garlic, minced
2 tbsp. soy sauce
1/2 cup cold beef broth
1/2 tsp. low sodium beef soup base (optional)
1 tbsp. corn starch
1/4 cup dry sherry
1/2-1 tsp. fresh ginger, peeled and finely minced (optional)
2 green onions, chopped
1/2 lb. linguine, cooked

Over medium high heat, sauté beef in 1 tbsp. olive or peanut oil with onion and chopped or sliced pepper; add garlic when onions become translucent. Reduce heat to a simmer and continue to cook until beef is tender, adding a few tablespoons of beef broth, if needed.

Stir together remaining beef broth and water, cornstarch and soy sauce until smooth. When beef is tender, stir the liquid in. Stir in sherry. Simmer for 10 minutes or until sauce has thickened to desired consistency. Stir in cooked linguine.

Serve over Chow Mein noodles or rice, if desired.