1 lb. flank steak
1 tbsp. cornstarch
1/2 tsp. sugar
2 1/2 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. water
4 med. size bell peppers, sliced
4 thin slices fresh ginger
4 tbsp. peanut oil

Trim fat off flank steak and cut into 1 1/2 inch wide strips; slice steak against the grain 1/4 inch thick. Add cornstarch, sugar, soy sauce, sherry and water to meat. Toss and mix well. Let marinate about 1/2 hour.

Heat 1 tablespoon oil in wok and stir fry peppers about 2 minutes. Remove cooked pepper. Wipe out pan. Reheat pan, adding the remaining 3 tablespoons oil. Add ginger and stir. Add beef and stir fry over high heat until meat changes color. Add cooked pepper. Stir and heat thoroughly. Serve immediately. Note: 3 or 4 medium onions can be substituted for the bell peppers to make Onion Steak.