1 lb. lean beef
6 green peppers
2 green onions
1 1/2 tsp. salt
2 to 3 tsp. sugar (to taste)
Soy sauce
Egg white (if desired)
Water
2 to 3 tsp. cornstarch, to desired thickness

Cut meat in fine strips and marinate in 2 to 3 tablespoons soy sauce, 1 to 2 tablespoons vinegar and egg white. Core and cut green peppers in fine strips. Fry the meat in about 3 tablespoons hot oil until tender. Add the peppers, salt and sugar to taste after the peppers have started to get tender. (Cook about 3 minutes or little more.)

Add water if necessary to keep from sticking while the peppers are cooking. Then, add 1 to 1 1/2 cups water, bring to boil. When bubbling hot, add the cornstarch, which has been mixed with a little water to make smooth paste. Stir in cornstarch until clear and bubbling. The white part of the onion is fried with the meat. The green is added at the very last for looks. Serve hot with rice.