2 tbsp. cornstarch, divided use
4 tbsp. soy sauce, divided use
4 tbsp. dry sherry, divided use
1 lb. beef flank or round steak, thinly sliced diagonally
3 tbsp. vegetable oil, divided use
1 green pepper, cut into thin strips (about 2 c.)
1 clove garlic, minced
1/2 to 1 tsp. crushed dried red pepper
1/2 c. water

In medium bowl, stir together 1 tablespoon cornstarch, 2 tablespoons soy sauce and 2 tablespoons sherry. Add beef; toss to coat evenly. In large skillet or wok, heat 2 tablespoons vegetable oil over medium high heat. Add beef, one half at a time; stir-fry 3 minutes or until brown.

Remove. Repeat with remaining beef and vegetable oil. Add green pepper, garlic and red pepper; stir-fry 1 minute. Return beef to pan. In small bowl, combine 1/2 cup water with remaining cornstarch, soy sauce and sherry; stir until smooth. Stir into beef mixture. Bring to boil over medium heat and boil 1 minute, stirring constantly. Serves 4.