2 tbsp. cornstarch
4 tbsp. beef broth
4 tbsp. soy sauce
1 clove garlic, minced
1 tsp. crushed red pepper
1 lb. thin sliced beef
1/2 c. water
3 tbsp. oil
1 green pepper, chopped
1 sweet red pepper, chopped
Cooked rice or chow mein noodles

In bowl, combine 1 tablespoon cornstarch with 2 tablespoons broth, 2 tablespoons soy sauce, garlic and dried red pepper. Add beef and toss to coat. In small bowl, combine water with remaining cornstarch, broth and soy sauce. Set aside. In wok heat 1 tablespoon oil on medium high. Add green and red peppers. Stir- fry 1 minute. Remove peppers, add remaining oil and half the beef, stirring until beef is no longer pink. Stir-fry remaining beef. Return all to pan. Stir cornstarch mixture and add to pan, stirring constantly. Cook 1 minute. Serve with rice or noodles.