1 lb. flank, rump or sirloin steak (cut slices against grain of meat 1x2x1/8 inch thick)

Ingredients A:

1 tbsp. soy sauce
1 tsp. sugar
1/2 tsp. salt
Dash of pepper
1 tbsp. cornstarch
2 tbsp. sherry wine
A few drops of sesame oil
A few gratings of fresh ginger
1 clove garlic, minced
1 tbsp. oil to coat meat

Ingredients B:

1 tsp. salt
3/4 c. broth or water
1 tbsp. cornstarch
1 tbsp. soy sauce

Ingredients C:

2 c. green pepper, sliced in 1/2 inch wide strips
1/2 c. water chestnuts, sliced thin
1 sm. onion, halved, cut in strips

Soak beef in Ingredients A. Let stand for 15 minutes.

Heat pan on high heat. Add oil (approximately 2 tablespoons). Slosh oil around. Add Ingredients C. Toss fry for 2 minutes. Remove and set aside.

Clean pan. Reheat on high heat. Add oil (approximately 1 tablespoon). Slosh oil around. Add marinated beef. Keep toss frying for about 3 minutes. Keep beef pinkish.

Add Ingredients B. Toss fry for about 1 minute. Add Ingredients C (precooked in second paragraph). Stir and toss fry until heated through, about 1 more minute. Serve while hot.