SAUCE:

1/2 c. chicken broth
1 tbsp. LaChoy soy sauce
1 tbsp. cornstarch

MEAT:

1 lb. flank steak, thinly sliced
1/4 c. soy sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
3 tbsp. vegetable oil
1 1/2 c. sliced onion
1 1/2 tsp. minced oil
1 1/2 c. each sliced red pepper and green pepper
1 (14 oz.) bean sprouts, drained

Mix sauce ingredients in small bowl; set aside. In medium bowl combine flank steak, soy sauce, sherry and cornstarch. Marinate 15 minutes. In wok or large nonstick skillet, heat 2 tablespoons oil over high heat and stir fry beef. Heat remaining oil; stir fry onion and garlic until onions are tender. Add peppers; cook 1 minute.

Stir sauce ingredients and add to pan with cooked meat and bean sprouts. Cook, stirring constantly until thick and bubbling. Serve immediately with noodles. Serves 4.