1 lb. boneless round steak
3 tbsp. soy sauce
1 tbsp. minced green onion
1 tbsp. sherry
2 tsp. sherry
2 tsp. cornstarch
1 tsp. ground ginger
1/4 c. peanut oil
2 lg. green peppers, cut in strips
Hot cooked rice

Partly freeze steak and cut in thin strips and set aside. Combine next 6 ingredients in a shallow container, mixing well, add steak and refrigerate 1 to 4 hours. Pour oil into wok or saucepan, heat to 325 degrees and add steak mixture; stir fry 2 to 3 minutes or until browned. Reduce heat to 225 degrees or to medium on stove. Stir in green pepper, cook 5 minutes, stirring constantly until crisp and tender and pour over rice. May use additional soy sauce if desired. Makes 4 servings.