1/2 lb. boneless round steak
6 tbsp. vegetable oil, divided
1 c. water chestnuts, sliced
1/4 tsp. salt
1/3 c. water
2 tsp. soy sauce
Marinade (recipe follows)
2 green peppers, cut into strips
1/4 tsp. Accent
1 tsp. cornstarch
Hot cooked rice

Partially freeze meat; cut (across grain) into slices 1/4 inch thick. Place meat in marinade in an airtight container; marinate 30 minutes at room temperature or 8 hours in refrigerator.

Heat 3 tablespoons oil over high heat in a wok or skillet. Add meat and marinade; stir-fry until meat is browned. Remove meat, and set aside.

Heat remaining 3 tablespoons oil in wok. Add water chestnuts, green pepper, salt, and Accent; stir-fry until pepper is crisp-tender. Return meat to wok.

Combine water, cornstarch, and soy sauce; stir until smooth, and pour over meat. Cook, stirring constantly, until thickened and bubbly. Serve over rice. Yield: 2 to 3 servings.

MARINADE:

1 tbsp. plus 1 1/2 tsp. soy sauce
2 tsp. cornstarch
1 tbsp. dry white wine
1 tbsp. sesame seed oil
Dash of pepper
1 tsp. finely chopped ginger
1 clove garlic, crushed
1/4 tsp. Accent

Combine all ingredients, stirring until cornstarch is dissolved. Yield: 1/4 cup.